Kale with Fried Garlic and Chopped Almonds

This dish was inspired by my sister in law, who happens to be one of the best cooks I know! As a vegan, she's always making a bunch of vegetable side dishes and has taught me a lot about healthy cooking. Her approach is simple, seasonal and always delicious!

For this recipe, I decided to use Kale, a winter vegetable and type of cabbage readily available in the Union Square Farmer's Market. Whereas some recipes suggest using bacon for added flavor, I opted for protein-rich almonds instead.

Ingredients

2 1/2 pounds kale, leaves removed from stems

4 garlic cloves, finely chopped
2 cups water
a handful of copped almonds

2 tbsp olive oil

Stack a few kale leaves and roll lengthwise into a cigar shape. Cut crosswise into 1/4-inch-wide strips with a sharp knife. Repeat with remaining leaves

Heat some olive oil and cook garlic over moderate heat, stirring, until pale golden, about 30 seconds. Add kale (pot will be full) and cook, turning with tongs, until wilted and bright green, about 1 minute.

Add water and simmer, partially covered, until just tender, 6 to 10 minutes. Top with almonds.

And you'll have a very good (and green) side dish!