Sautéed Kale and Almonds
VT reader Jessica Mazius of West Bloomfield, Michigan, experiments with recipes, often using the produce that her local CSA in Yale, Michigan, delivers to her home. This kale recipe is a family favorite. If you can find it, try the kale variety known as dinosaur kale, which has a darker color and broader leaves than the more common variety.
- 1 bunch kale (about 1 lb.), well-rinsed
- ½ Tbs. sesame oil
- ½ Tbs. olive oil
- ½ cup toasted slivered almonds
- Sea salt to taste