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Massaged Kale with Tomatoes, Creamed Mozzarella, and Wild Rice

Course: Salads & Sides, Soups
Keyword: Healthy, Recipes, Vegetables
Skill: intermediate
Servings: 1

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

INSTRUCTIONS

  1. 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.
  2. 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.
  3. 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.
  4. When the wild rice is cooked, drain any residual liquid and let cool.
  5. 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.