- 1 c slivered almonds
- 1 TBS vegan margarine of choice
- 1 TBS minced garlic
- 1 c minced onion
- 1 bunch kale, stemmed and sliced thin
- 1/2 c. vegan chick'n broth or veggie broth
- 1 tsp cracked black pepper
In a large saute pan over low heat, toast almonds for 3 to 4 minutes until lightly browned. Addmargarine and allow to brown. Add garlic and onions. Cook for 3 minutes until slightly caramelized. Add kael and toss lightly. Add broth and pepper. Cook kale for 5 to 6 minutes until tender and liquid has evaporated.
