Kale and Spinach with Hazelnuts

December 30, 2006 at 6:20 am (Cruciferous rich, Dark leafy greens, Other, Quick weeknight recipe, unrated)

This recipe is smooth and satisfying. The spinach is mild, soft, and yielding, and the kale is assertive and tougher. This recipe is by Joan Ranzini, who contributed it to the Smith and Hawken Gardener’s Community Cookbook.

• 1/2 cup hazelnuts
• 2 Tbs. olive oil
• 1 medium onion, chopped into 1/4-inch pieces
• 4 large garlic cloves, minced
• 10 cups mixed thinly shredded kale and spinach leaves, washed, and drained but not dried (about 1 bunch each)
• salt and pepper

1. Toast the hazelnuts in an ungreased skillet over medium-high heat, stirring frequently, until the nuts are darkened in spots, 5 to 7 minutes. Cool enough to handle, coarsely chop, and set aside.
2. Heat the oil in a large saute pan. Stir in the onion and garlic and saute over medium heat until translucent, about 5 minutes. Add the greens in batches, stirring them down until all are in the pan. Stir fry until tender, 8 to 12 minutes, depending on the age of the greens.Stir in the hazelnuts and salt and pepper to taste. Toss gently and serve right away.
3. Variations: add a splash of hazelnut oil with the hazelnuts, or a dash or orange or lemon juice.

I used 1 Tbs. olive oil and extra garlic. Be careful not to overdo it with the lemon or it will overpower the hazelnuts.