Garlic Braised Kale and Sun Dried Tomatoes
Garlic Braised Kale and Sun Dried Tomatoes
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
Mediterranean
Servings
2 - 4 servings
Prep Time
20 minutes
Cook Time
12 minutes
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.