2 tablespoons olive oil
1 large clove garlic, finely chopped
1 teaspoon grated ginger
1/4 cup slivered almonds
1 1/2 pounds kale, stems removed, chopped into 1" pieces
1 tablespoon tamari
2 tablespoons low-sodium vegetable broth
In a large nonstick skillet, heat the oil over medium-high heat. Add the garlic and ginger, and cook for 30 seconds.
Reduce the heat to medium. Add the almonds and cook for 1 minute. Add the kale, tamari, and broth. Cook for about 5 minutes, or until the kale is wilted but not soggy.
Recipe by Inc Rodale.