- 1/4 cup pine nuts
- 1/4 cup butter
- 1 bunch kale – stems removed, roughly chopped, and rinsed
- 1 teaspoon distilled white vinegar
- salt and ground black pepper to taste
- 1/2 cup shredded Parmesan cheese
- Toast pine nuts in a skillet over low heat until golden brown and fragrant, about 5 minutes.
- Melt butter in a large skillet over medium heat. Place kale in the melted butter and cook until tender, 10 minutes.
- Toss cooked kale with vinegar in a serving bowl; season with salt and pepper. Sprinkle with Parmesan cheese to serve.