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Kale with Mozzarella

Kale with Mozzarella
© StockFood / Bauer Syndiction
Home Food & Drinks Recipes Cooking Kale with Mozzarella & Tomatoes

Kale with Mozzarella & Tomatoes

Vegetables

Chef Abra Berens prepares the kale with cherry tomatoes and wild rice. Creamy mozzarella rounds off the dish.

Abra Berens

Preparation time: 60 minutes
 

Ingredients (4 servings)
1 small onion, finely chopped
2 handful garlic
60 ml white wine
180 g wild rice, soaked overnight in 1 l water
500 g kale, washed, leaves detached from stalk, dried, cut into thin strips
1 mozzarella ball (125g)
500 g cherry tomatoes, halved
60 g sour cream
1 lemon, juice and zest
1 pinch(es) salt
1 pinch(es) freshly ground pepper
olive oil
  • Heat a dash of olive oil in wide pan. Sauté the onion and garlic with a little salt for 5 minutes until translucent. Increase the heat and add the wine, allowing it to reduce by half.  Once reduced add the wild rice to the pan together with the soaking liquid, cook gently for 45 minutes.
  • Put the kale in a bowl and sprinkle with salt.
  • Knead the leaves until they have turned a dark green colour and are soft to the touch.
  • Tear the mozzarella into bite-sized pieces. Mix with sour cream, lemon zest, lemon juice, salt and pepper.
  • When the rice is cooked, pour off the remaining liquid and leave the rice to cool.
  • Once the rice is cool, mix together with the halved cherry tomatoes, kale and a drizzle of olive oil.
  • Garnish with the mozzarella and the sauce and serve.
Abra Berens
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