I always thought that kale had to be cooked to death in order to be enjoyable. I mean, the stuff is tough. It needs a good long simmer in some potlikker. Except this recipe completely proved me wrong. Kale can also be good when it's sautéed with onions and pine nuts. Need a veggie to go with that Italian meal you're planning? Here you go. Want to get on the kale bandwagon? Here you go. Don't have time to babysit greens as they stew away? Here you go.
Note: I used Lacinato/dinosaur/cavolo nero/black kale. (How many names does this crap have??) You can use the same thing, or try some curly kale. Or red Russian kale. Any type of kale is fine.
Quick Sautéed Kale with Toasted Pine Nuts
From Bon Appetit magazine, January 2010
4 bunches kale (about 2 pounds)
¼ cup olive oil
1 large red onion, chopped
2 garlic cloves, minced
⅓ cup pine nuts, toasted
Fold each kale leaf lengthwise in half; cut stem away along crease. Tear leaves coarsely. Heat oil in a large heavy 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 a bowl. Sprinkle with the remaining toasted pine nuts and serve.
Makes 8 servings
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