1. Toast pecans in a dry frying pan until fragrant.
2. In a pan over medium heat, heat olive oil. Add and saute onion and red pepper flakes, until the onion is soft.
3. Stem kale, then roll like a cigar and slice into thin ribbons; add to pan. Saute the kale as long as you like (I wait until it doesn't smell like freshly cut kale and is getting dark in color).
4. Add toasted pecans and stir. Sprinkle with apple cider vinegar and sea salt. Serve.
Adjust ingredient amounts to suite your taste and experiment with different nuts. Can add dried cranberries or raisins as well.
Source of recipe: I read a number of kale recipes online and made this up.