Ingredients

• 1 tablespoon grape seed or canola oil
• 2 tablespoons butter
• 3 small shallots, chopped
• 2 stalks celery, chopped
• salt and pepper
• 2 cloves garlic, minced
• 5 ounces baby kale
• 1 cup skinned hazelnuts
• 3/4 cup dried cherries (or cranberries)
• 5 cups cooked wild rice

Directions

1. Heat a wok or large skillet over medium heat. Add oil and butter. When butter is melted, add shallots and celery. Season with salt and pepper. Cook, stirring occasionally, until shallots and celery soften, about 8 minutes. Add garlic and cook 2 more minutes, stirring often, until garlic is fragrant.
2. Turn heat to medium-high. Add kale and a little more salt and pepper. Cook until kale is mostly wilted. Stir as it cooks down.
3. Add hazelnuts, cherries, and wild rice. Stir to combine. Cook 4-5 more minutes, stirring often, until the rice is heated through. Season to taste.