Wine Pairing: American Gewurztraminer, Red Zinfindel
2 T. extra virgin olive oil
1/3 cup garlic, thinly sliced
½ white onion, minced
3 bunches kale, ribs removed
1/3 cup Medjool dates, pitted and coarsely chopped
¼ cup sliced almonds, toasted
2 t. sherry vinegar
1 oz fresh parmesan, grated
Heat skillet over medium heat. Add almonds and toast (about 2-3 minutes). Remove from pan.
Heat oil in skillet over medium heat. Add onion and cook 2-3 minutes, stirring. Add garlic; cook 6-8 minutes, stirring occasionally, until onions have softened and garlic starts to lightly brown.
Remove onion garlic and reserve on separate plate.
Add kale to pan a few handfuls at a time until it all wilts. Sautee, stirring occasionally, for five minutes or until tender.
Transfer kale to colander to drain. Gently press to remove any excess liquid.
Return kale to pan. Stir in dates, almonds and vinegar. Heat 2-3 minutes more or until all ingredients are heated through. Stir in onion and garlic.
Transfer to serving dish. Sprinkle parmesan and serve.
**Kale may be substituted for Swiss chard or other leafy green.