Sautéed Kale

INGREDIENTS

• 2 bunches  kale

• 3 tablespoons butter

• 1/2 cup pine nuts

• 1 (8 ounce) container  diced red onion

• 1⁄3 cup golden raisins

• 1/2 teaspoon Kosher salt

• 1/2 teaspoon pepper

INSTRUCTIONS

1. Remove stems and tough ribs from kale and cut kale leaves into strips. 

2. In a large heavy-bottomed pot, melt butter over medium-high heat. Add pine nuts, and cook until lightly toasted and fragrant, stirring often. With a slotted spoon, remove pine nuts from pot and set aside.

3. Return pot to medium heat. Add onion and cook, stirring constantly, for 8 to 10 minutes, or until tender and lightly browned. Add kale, by handfuls, stirring until just wilted before adding the next handful. Add raisins, and cook, stirring occasionally, for 5 minutes, or until kale is tender. Toss with pine nuts, salt, and pepper.