Chef Christina Pirello
Garlic-Braised Kale and Sun-Dried Tomatoes
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Category
Side Dish
Author:
Chef Christina Pirello
Ingredients
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Extra Virgin Olive Oil
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6 cloves Organic Garlic thinly sliced
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1 Red Onion diced
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Sea Salt to taste
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pinch Pico de Gallo Seasoning
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3 tablespoons Sun Dried Roma Tomatoes drained well
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1 bunch Kale or Any Seasonal Leafy Green rinsed well (use medium size bunch)
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1 Organic Lemon zest grated
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1/2 cup Water (use Spring or Filtered Water)
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2 tablespoons Rice Wine Vinegar
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1 teaspoon Balsamic Vinegar
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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.
Filed in:
Chef Christina Pirello,
Garlic,
Garlic-Braised Kale and Sun-Dried Tomatoes,
Hazelnuts,
Kale,
Leafy Green,
Lemon,
Pico de Gallo Seasoning,
Red Onion,
Side Dish,
Sun Dried Roma Tomatoes
