⁣For the Curly Kale,
Clean & wash the kale: put 12 of the nicest leaves to one side for the garnish.
Blanch 18 leaves in boiling water for 1 min.
Cool them in water & Ice; squeeze thoroughly to eliminate the residue water.
Lay them on a baking tray; bake & dry at 60 degrees for 6 hours until crispy.
When done, put 12 leaves to one side and blend remaining in food processor until you obtain a fine powder (this could take some time).
Cook the rest of the kale in boiling water for 2 min; drain & blend for 5 min with no more than 10mL of
water.
To maintain the bright colour of the puree; place in a bowl inside a larger bowl filled with ice and water
(cold ban marie), stir to cool quickly and reserve to one side.
For the Grains, Stew the shallots, garlic, thyme & bay leaf in oil for 7-8 minutes without browning.
Add the grains, stir for 1 minute.
Pour boiling hot stock, a little at a time until rice is al dente.
A few minutes before taking off the heat, lower heat to minimum and add the kale puree while stirring.
Add the seeds, cheese and season with salt & pepper, add wine reduction.
Blanch the 12 kale leaves kept separate in salted boiling water for 1 minute, drain & season with a
pinch of salt.
Divide the grains between the plates and put 2 tablespoons of the kale powder in the centre.
Top with 3 dried kale leaves & 3 blanched ones.
Garnish with kale powder on top and around the dish.
Serve.