Garlic-Braised Kale with Sun-Dried Tomatoes

I stumbled across this recipe online searching for something else this morning. After looking over the recipe, I thought of all you kale converts.

It is a pretty straightforward sauté recipe originally presented by PBS Celebrity Chef - Christina Pirello.

Based on the ingredient list, the recipe looks like it has a nice hit of garlic, sweet and a zing of heat/spice. The dish should have a great range of complexity and flavor.

Two items that might be less familiar on this list are Mirin and Piccante spice. A few notes on both:

• Mirin is an essential condiment (on the sweeter side) used in Japanese cuisine. It is a kind of rice wine similar to sake but with a substantially lower alcohol content. Mirin can be found in the Asian foods section of the local grocer or at an Asian market.

• Piccante spice is a Italian spice mixture (on the spicy side) that you should be able to find at a larger grocer or specialty market. Given the small amount called for in the recipe, I believe that you can safely use a traditional Italian spice mix in its place or omit all together.

Ingredients:

• 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

1. Place a small amount of oil, garlic and onion in a deep skillet or wok and turn heat to medium
   
   
2. When the onions begin to sizzle, add a generous pinch of salt, piccante spice and saute for about 2 minutes
   
   
3. Stir in sun-dried tomatoes. Remove kale stems, dice and stir into skillet
   
   
4. Slice kale leaves and stir them, with lemon zest, into skillet, season to taste with salt and saute for 2 minutes
   
   
5. Add water and mirin, cover and reduce heat to low
   
   
6. Cook until kale is quite wilted and a deep green, about 8 minutes
   
   
7. Remove from heat and stir in vinegar
   
   
8. Transfer to a serving plate and garnish with hazelnuts

Makes 3-4 servings.