Garlic-Braised Kale and Sun-Dried Tomatoes

What You'll Need
extra virgin olive oil
6-7 cloves fresh garlic, thinly sliced
1 red onion, diced
sea salt
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
1 teaspoon balsamic vinegar
1/2 cup lightly toasted hazelnuts, coarsely chopped

Instructions
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 2 minutes. Add water and mirin, 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.
Transfer to a serving plate and garnish with hazelnuts. Makes 3-4 servings.

*Piccante spice is an Italian spice mixture available in specialty markets.