Saut&eacuteed Kale with Toasted Cashews

Ingredients

• 1/2 cup to 3/4 cup unsalted, roasted cashews, roughly chopped
• 4 tablespoons extra virgin olive oil, divided
• 1/2 yellow onion, sliced
• 1/2 teaspoon red pepper flakes
• 1 bunch kale, rinsed, tough midrib removed, roughly chopped
• 1 tablespoon lemon juice, plus more to taste
• Salt

Directions

1. Set a large, wide sauté pan over medium high heat. Add the cashews, arranging them in a single layer, and toast them, stirring now and then, until they pick up a little color in spots and smell nutty. Transfer them to a bowl.
2. Pour a couple tablespoons of olive oil into the same pan and warm it over medium heat. Add the onions and cook, stirring as needed, until they look translucent, about 5 minutes.
3. Turn the heat up to high/medium high, then add a couple tablespoons more olive oil to the pan. Stir in the red pepper flakes, then add the roughly chopped kale. With tongs, toss and turn the leaves until the oil coats them evenly.
4. Cook the kale for just a couple minutes, turning it frequently, until it has barely started to wilt.
5. Add the lemon juice and salt, then take the pan off the heat. Stir in the cashews. Taste, then adjust with more salt and lemon juice as needed.