I grew up loving kale, as well as spinach, but I always ate them with vinegar--nothing else, just vinegar. I didn't realize there were so many other ways to prepare kale. Here is one of them.
Recipe from: Kate and Scott Fogarty
Photo source: Brian Finke
Fold each kale leaf in half lengthwise and cut away the stem along crease. Tear leaves coarsely. Can be done as much as one day ahead: pack kale into resealable plastic bags and chill.
In a heavy large pot, heat oil over medium-high heat. Add onion and garlic; saute 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 nus. Toss untl 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.