Yield: 6 servings. Total preparation time 30 minutes.
- ⅓ cup pine nuts
- 1 ½ Tbsp. extra-virgin 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 Tbsp. fresh lemon juice
- ½ tsp. crushed red pepper flakes
- ¾ tsp. kosher salt
- Heat a large, deep skillet over medium heat. Add pine nuts and 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.