- ⅓ cup pine nuts
- 1½ Tbs. olive oil
- 2 yellow onions (about ¾ pound total), cut into thin wedges
- 2 bunches Tuscan kale (about 1 ½ pounds total), stems removed, leaves chopped
- 1 Tbs. fresh lemon juice
- ½ tsp. crushed red pepper flakes
- ¾ tsp. kosher salt
Heat a large, deep skillet over medium heat. Add pine nuts, cook, stirring often, until golden brown, 3 to 4 minutes; set aside. In same skillet, heat oil over medium heat. Add onions and cook, stirring occasionally, until deep golden brown and tender, 12 to 14 minutes.
Add kale, lemon juice and ¼ cup water and toss gently. Cover and cook until just wilted, 3 to 4 minutes. Remove from heat, add reserved pine nuts, red pepper flakes, and salt. Toss well and serve.
Yield: 6 servings