2.5 c chopped kale
1/2 head cauliflower, broken into small florets
1/2 c pine nuts
1.5 T lemon juice
several T water
1/4 t each salt and chili powder
Saute kale and cauliflower in a pan that's just been used to caramelize onions for a few minutes. Add pine nuts and cook a bit longer. Add lemon juice and a little water and cover so the cauliflower can steam to finish cooking. Check regularly and add more water as needed. Season and serve with mujadarra, pitas, hummus, and yogurt.