Harvest Walnuts And Kale

• 1 Tablespoon Walnut Oil
• 2 Tablespoons Olive Oil, Divided
• 1/4 cups Walnut Pieces
• 1 slice Jamon Serrano (Dry-cured Spanish Ham), Ribbon Sliced
• 1/4 cups Diced Yellow Onions
• 1 teaspoon Sugar
• 1 bunch Fresh Kale, Washed, Ribs And Stems Removed, Then Leaves Roughly Chopped
• 1/2 cups Low Salt, Low Fat Chicken Stock
• 2 teaspoons White Balsamic Vinegar
• 2 Tablespoons Dried Cranberries
• 1 dash Salt To Taste
• 1 dash Ground Pepper To Taste

1. 1. Toast walnuts: Preheat walnut oil and 1 tablespoon olive oil in a large saute pan on medium high heat. Cook walnuts, stirring constantly about 5-7 minutes until lightly toasted but not burnt. Remove walnuts, cool and chop.
2. 2. Crisp jamon: In the same pan, add jamon to the oil and quick fry for 1 minute to crisp. Remove and drain on paper towels.
3. 3. Saute onions: To the pan, add the remaining 1 tablespoon of olive oil and diced yellow onion. Cook until translucent then sprinkle with the sugar to caramelize.
4. 4. Cook kale: Add kale, stir to mix with onions and wilt the kale. Add the chicken stock and balsamic vinegar. Cover and cook 10 minutes over low heat, then add cranberries. Cook 5 minutes more, reducing liquid. Taste before adding any salt, pepper to taste. Turn off heat, add toasted chopped walnuts. Sprinkle with jamon ribbons and serve.
5. Cook's tip:
6. You can substitute 2 slices bacon pieces for jamon Serrano but you will need to drain the bacon fat before adding onions and kale.

walnut oil, olive oil, ubc, jamon serrano, ubc, sugar, fresh kale, low salt, white balsamic vinegar, cranberries, salt, ground pepper

Taken from tastykitchen.com/recipes/sidedishes/harvest-walnuts-and-kale/ (may not work)