Baby Kale Sauté

L Brennan

"What a tasty way to eat your greens! Baby Kale is sautéed with carmelized onions, toasted pine nuts and golden raisins for a quick, healthy side dish. I often eat this over rice for a main meal. Baby spinach can be an easy substitute."
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20 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. Toast pine nuts in a dry skillet pan over medium high heat stirring constantly. Place in bowl to the side.
  2. In a large sauté pan, heat oil over medium heat and sauté onions until they start to brown, about 5 minutes, stirring often. Add clove garlic and sauté 1 minute more. Add Baby kale a few handfuls at a time continuing to stir as the leaves start to wilt. Once all kale is wilted cover and cook for 3-4 minutes until kale is completely wilted and hot. Add salt and pepper to taste. Turn off heat and add toasted nuts and raisins. Serve warm.


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