Ingredients

The following ingredients have 5 Servings
  • ¾ cup peeled hazelnuts or walnuts
  • coarsely chopped
  • ¾ cup dried dates
  • pitted and chopped
  • 1 ½-2 pounds lacinato/flat kale or spinach
  • ¼ cup extra-virgin olive oil (EVOO)
  • 2 large shallots
  • halved lengthwise and thinly sliced
  • 4 cloves garlic
  • chopped or thinly sliced
  • Salt and pepper
  • Freshly grated nutmeg
  • to taste
  • 2 tablespoons aged Balsamic vinegar or sherry vinegar

Instruction

  • In a preheated 350˚F oven or skillet, toast nuts until fragrant and browned
  • Place dates in a bowl and add just enough boiling water to cover, let them plump 10-15 minutes, drain and coarsely chop
  • Stem the greens then wash and dry, and coarsely chop
  • Heat a large skillet over medium to medium-high heat with EVOO, 4 turns of the pan
  • Add shallots and garlic, stir 2-3 minutes, add greens and wilt into pan and season with salt, pepper and nutmeg
  • Add dates and nuts and toss to combine, remove from heat and add Balsamic or sherry vinegar, drizzling evenly over top
  • Transfer greens to warm serving dish