extra virgin olive oil
6-7 cloves fresh garlic, thinly sliced
1 red onion, diced
generous pinch picante 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
1 teaspoon balsamic vinegar
1/2 cup lightly toasted hazelnuts, 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, picante spice 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 mirin, cover and reduce heat to low. Cook until kale is quite wilted and a deep green, about 4 minutes. Remove from heat and stir in vinegar. Transfer to a serving plate and garnish with hazelnuts.
Cook’s Tip: Picante spice is an Italian spice mixture available in specialty markets. If you can’t find it, any variety of hot spice will do, like red chili flakes or chili powder.