1/2 yellow onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 cup vegetable broth
1/2 large bunch kale, washed, trimmed, and tough stems removed
1/4 cup almonds, chopped
2 tablespoons balsamic vinegar, to taste
sea salt, to taste
1. In a large pot, saute the onion in olive oil over medium-high heat until soft and golden brown. Add the garlic and saute 2-3 more minutes or until fragrant.
2. Add the kale and the vegetable broth, cover, and let simmer for about 30 minutes or until kale is tender and broth has evaporated.
3. Meanwhile, heat the oven to 350 degrees F and toast the almonds until golden brown, about five minutes. Remove from the oven and set aside.
4. To serve, top half the kale with 2 tablespoons almonds, 1 tablespoon vinegar, and sea salt to taste. Can add more vinegar according to your preferences.
Source of recipe: This recipe was veganized from an old church cookbook. Most everything has been changed.