dinner

Braised Sardines in Cherry Tomato Passata with Wilted Tuscan Kale and Wild Rice

Name: Braised Sardines in Cherry Tomato Passata with Wilted Tuscan Kale and Wild Rice
Ingredients: 113.2 g Sardines in extra virgin olive oil with sliced Spanish manzanilla olives; 60.8 g Wild brown rice long grain brown and wild rice blend; 180.7 g Tuscan kale, torn into ribbons; 450 g Cherry tomato passata; 0.5 tbsp (7 g) Extra virgin olive oil

Nutrition

703

kcal

Calories

38.7

Protein

85.8

Carbs

25.3

Fat

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Ingredients(5)

Sardines in extra virgin olive oil with sliced Spanish manzanilla olives113.2 g

Wild brown rice long grain brown and wild rice blend60.8 g

Tuscan kale, torn into ribbons180.7 g

Cherry tomato passata450 g

Extra virgin olive oil0.5 tbsp (7 g)

Instructions

Rinse the wild rice blend under cold water until clear. Combine with twice the volume of water in a small pot, bring to a boil, then reduce to a simmer. Cover and cook for 45 minutes until tender and chewy.

In a wide-bottomed pan, heat the olive oil over medium-low heat. Add the cherry tomato passata, allowing it to gently simmer and reduce slightly for 10 minutes until it deepens in color and fragrance.

Add the sardine fillets (and their oil/olives) directly into the simmering sauce. Gently press them into the tomato mixture so they warm through without breaking apart. Let braise for 5 minutes.

Fold the torn Tuscan kale ribbons into the pan. Stir gently for 2-3 minutes until the kale is wilted but still bright green.

To serve, portion the cooked wild rice into deep bowls. Ladle the sardine and tomato braise generously over the rice, ensuring every serving gets a bit of the olive-studded sauce. Finish with a crack of black pepper if desired.