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Epicurious

Massaged Kale With Tomatoes, Creamed Mozzarella, and Wild Rice

By Abra Berens

4.4

(24)

Kale and tomato salad with creamed mozzarella on a platter with a serving spoon.
Photo by Joseph De Leo, Food Styling by Anna Stockwell

This recipe calls for wild rice but substitute any cooked grain—especially any random grains that are in the back of your fridge. If you do use wild rice, you don’t need to soak the grains overnight, but soaked rice will cook much more quickly and will “pop” when cooked, improving the texture. Unsoaked rice will take significantly longer than white rice to cook, so plan accordingly.

Cooks' Note

The amount of time it takes to tenderize raw greens will vary depending on the age of the plant. The tougher the leaves, the longer it will take. Along the way, taste an individual leaf—once it is easily chewable, you’re done.

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