Kale with Toasted Almonds
From Everyday Greens by Annie Somerville
½ pound kale, stems and ribs discarded, leaves cut into thick strips, about
10 cups
2 tablespoons extra-virgin olive oil
2 tsp. minced garlic
salt and pepper
1 or 2 tablespoons almonds, toasted and chopped
Bring a large pot of water to a boil and salt lightly. Drop in the kale, cook until tender, about 5 minutes,
and drain.
Heat the oil in a large saute pan and add the kale, garlic, ¼ tsp salt, and a pinch of pepper. Saute over
medium heat for 3-4 minutes, adding a little water if needed to keep the kale from sticking to the pan.
Toss in the almonds just before serving and season to taste with salt and pepper.