2 bunches kale (1 1/2 lbs), tough stems and ribs removed, leaves coarsely chopped
6 green onions, cut into 2-inch pieces
In a large skillet, heat oil and chile over medium-high. Add lemon and honey and cook, stirring until lemon begins to break down, about 2 minutes. Add kale and cook, stirring, until just wilted, about 3 minutes. Add scallions, season with salt, and cook 1 minutes. Serve warm or at room temperature.