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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
- 2 pounds fresh kale
- 1 sweet onion
- 2 cloves garlic
- 2 tablespoons extra virgin olive oil
- 1/4 cup red wine vinegar
- 3/4 cup vegetable stock
- 1 tablespoon red pepper flakes
- 1/3 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