Photo: Coral Von Zumwalt
Fresh lemon juice adds zing to sautéed kale.
DirectionsTotal time: 30 minutes
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.
More Recipes from Michael Pollan
From the April 2013 issue of O, The Oprah Magazine
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