Garlic-Braised Kale and Sun-Dried Tomatoes
Oh, now we're talking greens. Want your loved ones to eat these most valuable to our health veggies? This dish is so luscious, no one will turn their noses up at greens anymore.
Extra virgin olive oil
6-7 cloves fresh garlic, thinly sliced
1 red onion, diced
generous pinch piccante spice*
3-4 tablespoons diced oil-packed sun-dried tomatoes, drained well
1 medium bunch kale, rinsed well
grated zest of 1 lemon
1/2 cup spring or filtered water
2 tablespoons mirin or white wine
1 teaspoon balsamic vinegar
1/2 cup lightly toasted hazelnuts, coarsely chopped
*Piccante spice is an Italian spice mixture available in specialty markets.
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, piccante spice and saute 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 saute for 1 minute. Add water and mirin, cover and reduce heat to low. Cook until kale is quite wilted and a deep green, about 3 minutes. Remove from heat and stir in vinegar.
Transfer to a serving plate and garnish with hazelnuts.
Makes 3-4 servings.