No collection of green recipes would be complete without a kale dish, but if you're thinking this is just another salad, hang on. The dish comes from
Michael Pollan, who famously suggested we: "Eat food, not too much, mostly plants"—and it might be one of the tastiest ways to follow his advice. It combines toasted pine nuts, sautéed onions and lemon juice, and you only cook the greens for a couple of minutes, so they retain their bright color.
Get the recipe: Kale with Onions and Pine Nuts
