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.
What is Thanksgiving without the mashed potatoes, cranberries, green bean casserole or corn? Just plain-old-boring turkey. Here are 15 Thanksgiving side dishes you need to have on your Thanksgiving table...