Braised Kale with Toasted Almonds
- 1 cup slivered almonds
- 1 tablespoons butter
- 1 tablespoon minced garlic
- 1 cup minced onions
- 1 bunch kale, stemmed and sliced thin
- 1/2 cup chicken broth
- 1 teaspoon chicken bouillon
- 1 teaspoon cracked black pepper
In a large saute pan over low heat, toast almonds for 3 to 4 minutes until lightly browned. Add butter and allow to brown. Add garlic and onions. Cook for 3 minutes until slightly caramelized. Add kale and toss lightly. Add broth, bouillon and pepper. Cook kale for 5 to 6 minutes until tender and liquid has evaporated.
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