Quick Sautéed Kale with Toasted Pine Nuts

Don't be concerned about the amount of kale called for in this recipe. The leaves will cook down considerably in the pan.

8 SERVINGS

January 2010

INGREDIENTS

  • 4 bunches kale (about 2 pounds)
  • 1/4 cup olive oil
  • 1 large red onion, chopped
  • 2 garlic cloves, minced
  • 1/3 cup pine nuts, toasted

PREPARATION

  • Fold each kale leaf lengthwise in half; cut stem away along crease. Tear leaves coarsely.DO AHEAD Can be prepared 1 day ahead. Pack kale into resealable plastic bags and chill.
  • Heat oil in heavy large pot over medium-high heat. Add onion and garlic; sauté until onion is soft, about 6 minutes. Add half of kale, packing slightly. Cook until kale wilts, tossing often, 2 to 3 minutes. Add remaining kale and half of pine nuts. Toss until kale is just tender and still bright green, about 3 minutes longer. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining toasted pine nuts and serve.