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