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Garlic-Braised Kale and Sun-Dried Tomatoes
By Chef Christina Pirello


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 


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.