Ingredients

• 2 tsp Olive Oil
• 1 clove Garlic minced
• 1 bunch Kale stems removed and coarsely chopped
• 14.5 oz can Diced Fire-Roasted Tomatoes
• Salt and Pepper to taste
• 2 cups Water
• 1/2 tsp Salt
• 3/4 cup Bob's Red Mill Creamy Brown Rice Farina
• 1/2 cup shredded Mozzarella cheese
• 1 Tbsp Butter
• Parmesan Cheese for topping

Instructions

1. Heat olive oil in a medium skillet over medium heat. Add garlic and saute 1 minute until fragrant. Add chopped kale and cook, stirring often, until half-wilted. Add diced tomatoes (with liquid) and stir.
2. Cook 5 minutes until kale is completely wilted and mixture is warmed through. Remove from heat; season with salt and pepper to taste. Meanwhile, bring water and salt in a medium saucepan to a boil. Stir in brown rice farina; reduce heat to low. Cook 5 minutes, stirring often, until cereal is cooked and mixture is thickened. Remove from heat; stir in shredded mozzarella cheese and butter.
3. Divide cereal mixture among serving bowls. Top with kale-tomato mixture. Sprinkle with Parmesan cheese just before serving.