Sauteed Kale and Almonds

1. 1

   Trim tough ends off kale leaves, and stack leaves on top of each other.

2. 2

   Slice stack crosswise into 1/2-inch-thick strips.

3. 3

   Set aside, without drying leaves.

4. 4

   Heat both oils in a 12-inch skillet over medium-high heat for about 1 minute.

5. 5

   Add kale to skillet, cover for 30 seconds so kale wilts slightly, and uncover to saute for about 3 minutes, or until leaves turn dark green and just tender.

6. 6

   Remove from heat, sprinkle with almonds and salt, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.