michael pollan recipe
Photo: Coral Von Zumwalt
Fresh lemon juice adds zing to sautéed kale.

Serves 6

Ingredients

  • ⅓ cup pine nuts
  • 1½ Tbsp. extra-virgin olive oil
  • 2 yellow onions (about ¾ pound total), cut into thin wedges
  • 2 bunches Tuscan kale (about 1½ pounds total), stems removed, leaves chopped
  • 1 Tbsp. fresh lemon juice
  • ½ tsp. crushed red pepper flakes
  • ¾ tsp. kosher salt

Directions

Total 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.

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