Prep: 1. Slice onions into thin wedges. 2. Remove stems from kale and roughly chop leaves. 3. Juice lemon. Make: 1. Toast pine nuts over medium heat in dry pan and set aside. 2. Heat oil in large pan. Add onions and cook over medium heat, stirring occasionally, until golden brown and softened, 12-14 minutes. 3. Add kale, 1 tablespoon lemon juice, and 2 tablespoons water; toss gently, cover and cook until just wilted, 3-4 minutes. 4. Remove from heat, and toss with pine nuts, red pepper flakes, and salt.