Ingredients

The following ingredients have 4 Servings
  • 1 head standard or Italian Toscano kale (rinsed well and ribs removed)
  • 2 tsp olive oil
  • 3 tbsp pine nuts
  • 1 clove garlic (minced)
  • ½ cup red bell pepper (thinly sliced )
  • ½ cup red onion (sliced)
  • ½ tsp oregano
  • 1 tablespoon water
  • fresh lemon juice (to taste)
  • salt (to taste)
  • fresh ground pepper (to taste)

Instruction

  • Rinse kale very thoroughly to remove grit.
  • On a cutting board, cut out the kale ribs (the hard center line). Discard the ribs.
  • Chop the kale coarsely, then set aside for later.
  • Place a skillet over medium heat.
  • In the skillet, add 1 teaspoon olive oil.
  • Add pine nuts and brown for approximately 90 seconds, or until slightly golden.
  • Carefully take out approximately ½ tablespoon of the pine nuts, and place on paper towels to drain off grease. Set aside for later.
  • In the skillet with the pine nuts, add garlic, and saute for approximately 60 seconds.
  • In the skillet, add bell pepper (if using) and saute for 60 seconds.
  • Add in the red onion, and the oregano. Toss to coat the onions for 60 seconds.
  • Add in kale and 1 tablespoon water.
  • Saute approximately 2 to 3 minutes, or until the kale has just wilted and the water has evaporated.
  • Season with salt and pepper.
  • Drizzle with a small amount of lemon juice.
  • To serve, garnish with reserved pine nuts.