- 1 lb fresh kale, removed from woody stems and chopped, or 2 packages (10-3/4 oz each)
- 1 large garlic clove, crushed
- 1 Tbs olive oil
- juice of 1 lemon
- 2 Tbs pine nuts (pignoli), lightly toasted
- Add oil to a large skillet over medium heat.
- Add garlic when hot and toss in oil for a few seconds.
- Add kale and saute until tender (about 10 minutes).
- Remove from heat, stir in lemon juice and top with pine nuts to serve.