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Author Notes: A simple dish to make with fresh ingredients straight from the garden, or anytime of the year if vegetables can be found in you local grocery store. A savory combination of green leafy kale, a bite of hot red pepper enhanced with aromatic red wine vinegar, followed by the smooth, nutty taste of almonds.
I am a vegetarian and I use vegetable stock that I make myself in large quantities, freeze, and use when needed; but chicken stock could be substituted. Also, I use only organic ingredients. My husband I had grew kale in our small garden in NC and my entire family thoroughly enjoys this recipe. My 3 year old and 8 year old sons like the mix of the hot red pepper flakes and the sour vinegar – a great way to get your kids to eat their green leafy veggies. This is a very low carb dish, which is very helpful for keeping my 8 year old son's blood glucose level down (he was diagnosed with Type I diabetes when he was only 6). —Shannon Kincaid
pounds fresh kale
tablespoons extra virgin olive oil
cup red wine vinegar
cup vegetable stock
tablespoon red pepper flakes
cup roasted finely chopped almonds
- Chop onion, garlic, and kale into small pieces
- Sautee onions and garlic in olive oil until tender
- Mix kale into skillet and allow to begin to soften
- Stir in red wine vinegar, vegetable stock and red pepper flakes
- Continue sautéing until kale is tender and most of the liquid has evaporated
- Garnish with finely chopped almonds and serve warm
- This recipe was entered in the contest for Your Best Dark, Leafy Greens