Greens with Hazelnuts

  • Olive Oil
  • Hazelnuts, chopped
  • Garlic, minced
  • Greens (Collard Chard or Spinach)
  • Balsamic vinegar
  • Freshly ground pepper

Heat a skillet over medium heat. Heat a tablespoon or two of olive oil in the pan. Add a handful of chopped hazelnuts and sauté for a couple of minutes. Add a clove of minced garlic, then immediately add the greens and sauté for a few minutes, until slightly wilted. Remove from pan, and add a dash of balsamic vinegar to stop the oil from cooking the greens further. Grind black pepper over the top to taste and serve. Kale and Collard Greens can be used in this recipe. They just take longer to cook. It helps to chop them into 1-1/2 inch pieces to decrease their cooking time.

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