Dinner · Mediterranean · 10 min
Braised Sardines in Cherry Tomato Passata with Wilted Tuscan Kale and Wild Rice
- Calories
- 703
- Protein
- 39g
- Carbs
- 86g
- Fat
- 25g
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
Method
- 01Rinse 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.
- 02In 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.
- 03Add 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.
- 04Fold the torn Tuscan kale ribbons into the pan. Stir gently for 2-3 minutes until the kale is wilted but still bright green.
- 05To 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.
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