1/2 cup hazelnuts
2 tbsp olive oil
1 medium onion, diced small
4 large cloves garlic, minced
10 cups mixed thinly shredded kale and spinach leaves, washed and drained but not dried
salt and pepper to taste
1. Toast the hazelnuts in an ungreased skillet over medium high heat, stirring frequently, until the nuts are darkened in spots, 5-7 minutes. Cool enough to handle, coarsly chop and set aside.
2. Heat the oil in a large saute pan or wok. Stir in the onion and garlic and saute over medium head until transluscent, about 5 minutes. Add the greens in batches, stirring them down after each addition, until all are in the pan. Stir-fry until tender, 8-12 minutes, depending on the age of the greens.