Harissa Hasselback Sweet Potato with Autumnal Wild Rice

Ingredients

• 4 sweet potatoes
• 1/4 cup extra virgin olive oil
• coarse sea salt
• 4 tsp harissa powder
• any leftover sage-infused brown butter (from prepping 6 | Sage, Crisped in Brown Butter)
• 1 tbsp extra virgin olive oil
• 2 1/2 large yellow onions, diced finely
• 2 cloves garlic, minced
• 7 stalks celery, diced finely
• 1 medium carrot, diced finely
• 3 1/2 cups wild rice, rinsed well and drained
• 3 1/2 quarts water or vegetable stock, brought to a boil
• 1 tbsp dried italian seasoning
• (optional) any other fresh herbs you feel like using
• salt to taste
• 8 cups kale, rinsed, dried, de-stemmed, and roughly chopped
• 1/2 tsp mustard powder
• 2 tsp lime zest
• 1 tsp extra virgin olive oil
• 1/4 tsp salt
• 4 tbsp celery (including the leaves), minced finely
• 5 tbsp pomegranate molasses
• 1 tsp balsamic vinegar
• 3/4 cup water
• (optional) 1 sprig of fresh oregano
• 1 tsp extra virgin olive