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.