Ingredients

• 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

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Instructions

1. 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.