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