Harvest Walnuts and Kale

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. 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. 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. 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.

Cook’s tip:
You can substitute 2 slices bacon pieces for jamon Serrano but you will need to drain the bacon fat before adding onions and kale.