| • | Strip the kale leaves from the stems and wash thoroughly.
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| • | Chop the leaves into fine strips.
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| • | Place a medium skillet over fire and add olive oil.
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| • | Throw in the chopped onion and saute over medium heat, until translucent.
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| • | Add garlic and stir for another minute, or until the fragrance arises.
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| • | Add chopped kale and mix till it is completely wilted.
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| • | Reduce the heat to low and cover the skillet.
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| • | Cook for 3 to 5 minutes or until the kale is tender, vibrant green and still a little springy.
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| • | Place a small dry saucepan over high heat and place pine nuts in it.
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| • | Toast the pine nuts till they turn golden brown.
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| • | Add the toasted pine nuts to the kale mixture.
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| • | Drizzle lemon juice and add salt and pepper.
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| • | Remove from heat and serve immediately. |
