Massaged Kale with Tomatoes, Creamed Mozzarella, and Wild Rice
Printable Version
Author
Inspired Home
Published
September 23, 2019
Modified
September 15, 2020
Prep Time
20 minutes
Cook Time
1 hour
INGREDIENTS
- 1 glug of olive oil
- 1 small onion
- 2 garlic cloves
- Salt and freshly ground black pepper
- ¼ cup (60 ml) white wine
- 1 cup (180 g) wild rice, soaked overnight in 4 cups (1 L) water
- 1 bunch kale (½ lb | 4 cups | 230 g), midribs stripped, well dried and cut into ¼-inch (6‑mm) ribbons
- 1 ball fresh mozzarella (8 oz | 230 g)
- ¼ cup (60 g) sour cream
- 1 lemon (1½ fl oz | 45 ml), zest and juice
- 1 pint cherry tomatoes (1 lb | 455 g), halved
DIRECTIONS
- Heat a glug of olive oil. Sweat the onion and garlic with the salt until translucent, about 5 minutes. Add the white wine and reduce by half. Add the wild rice and the soaking liquid and cook until tender, about 45 minutes.
- In a mixing bowl, sprinkle the kale with a pinch of salt. Massage the kale until it is dark green, limp, and tender in mouthfeel.
- Tear the mozzarella into rough chunks. Combine with the sour cream, lemon zest and juice, a good pinch of salt, and a couple of grinds of black pepper.
- When the wild rice is cooked, drain any residual liquid and let cool.
- Toss the tomatoes, kale, and wild rice together with a couple glugs of olive oil and a pinch of salt. Taste and adjust the seasoning. Dot with creamed mozzarella and serve.
