By Anna DePaoli and Mickey McCaskill

Yield: 4 servings

Ingredients:

1/2 cup almonds, sliced
2 bunches kale, cleaned and de-stemmed
4 cloves garlic, minced
2 tablespoons olive oil
Red pepper flakes, to taste
Salt and pepper, to taste

Directions:

1. Preheat oven to 350 degrees.

2. Toast almonds on cookie sheet, about 10 minutes, until golden and fragrant.

3. Saute garlic in hot oil, until translucent. Add kale; remove when color brightens and kale is tender.

4. Season with red pepper flakes, almonds, salt, and pepper.