Dinosaur Kale with Toasted Almonds
- 1 or 2 bunches dinosaur kale, about 1/2 pound, stems and ribs discarded, leaves cut into thick strips, about 10 cups
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons minced garlic
- salt and pepper
- 1 or 2 tablespoons unskinned 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 sauté pan and add the kale, garlic, ¼ teaspoon salt, and a pinch of pepper. Sauté over medium heat for 3 to 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.
Everyday Greens, Annie Somerville