this is the kind of recipe that amounts really vary and ultimately are to your own taste, but put them all together and it’s a winner, winner great with a chicken dinner…or fish…or steak…or…


  • slivered almonds, toasted
  • olive oil
  • kale, chopped
  • green onion, white and green parts, sliced thin
  • wine, red or white
  • wine vinegar, red or white
  • s+p

toast the slivered almonds until golden brown, and set aside. heat some olive oil in a pan that has a cover. add the kale and onion and sauté until just coated with the oil, and sprinkle with some salt. add a decent splash of wine (just use whatever is open and/or have on hand) and toss. let it steam for a few minutes covered, stirring occasionally until the liquid is evaporated and the kale has softened a bit. toss in the almonds and add fresh cracked pepper to taste. finish with a light splash of wine vinegar, type dependent on what type of wine used to steam the kale and onions. serve immediately.