Recipe information
Yield
8 Servings
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
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Preparation
Step 1
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.
Step 2
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.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 152.9 %Calories from Fat 67.1 Fat (g) 11.4 Saturated Fat (g) 1.3 Cholesterol (mg) 0 Carbohydrates (g) 11.7 Dietary Fiber (g) 2.6 Total Sugars (g) 1.9 Net Carbs (g) 9.1 Protein (g) 3.6