Massaged Kale with Tomatoes, Creamed Mozzarella, and Wild Rice

Ingredients for Massaged Kale with Tomatoes, Creamed Mozzarella, and Wild Rice

• 1 small onion, cut into thin slices

• 2 spicchi d'aglio, tritati

• Sale e pepe nero macinato fresco

• 60ml white wine

• 240ml wild rice, soaked overnight in 4 cups water

• 1 bunch (4 cups) kale, midribs stripped, well dried and cut into 1/4-inch ribbons

• 1 ball (230g) fresh mozzarella

• 60ml di panna acida

• 1 lemon, zest and juice

• 575ml cherry tomatoes, halved

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 soured 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 the creamed mozzarella and serve.

Avvertenza

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