- Rating:
- Servings:
- 3 - 4
- Difficulty:
- Easy
- Total Time:
- Recipe By:
- Christina Pirello
Ingredients
- Extra Virgin Olive Oil
- 6 cloves Organic Garlic thinly sliced
- 1 Red onion diced
- Sea Salt to taste
- pinch Pico de Gallo Seasoning
- 3 tablespoons Sun Dried Roma Tomatoes drained well
- 1 bunch Kale or Any Seasonal Leafy Green rinsed well (use medium size bunch)
- 1 Organic Lemon zest grated
- 1/2 cup Water (use Spring or Filtered Water)
- 2 tablespoons Rice Wine Vinegar
- 1 teaspoon Balsamic Vinegar
- 1/2 cup Hazelnuts lightly toasted and coarsely chopped
Directions
Place a small amount of oil, garlic and onion in a deep skillet or wok and turn heat to medium. When the onions begin to sizzle, add a generous pinch of salt, pico de gallo and sauté for about 2 minutes. Stir in sun-dried tomatoes. Remove kale stems, dice and stir into skillet. Slice kale leaves and stir them, with lemon zest, into skillet, season to taste with salt and sauté for 2 minutes. Add water and rice wine vinegar, cover and reduce heat to low. Cook until kale is quite wilted and a deep green, about 8 minutes. Remove from heat and stir in vinegar to combine. Transfer to a serving plate and garnish with hazelnuts.
