From Vegetarian Times
2 tablespoons olive oil
1 large onion, halved and thinly sliced
3 cloves garlic, minced
3 lb. curly kale, stemmed and coarsely chopped (about 12 cups)
2 cups vegetable broth
3 tablespoons balsamic vinegar
1/3 cup toasted, chopped almonds
- Heat oil in large pot over medium heat. Add onion, and cook 10 to 15 minutes, or until soft and beginning to brown. Add garlic, and cook 1 minute, or until fragrant.
- Stir in kale and broth. Cover, and cook 30 minutes, or until kale is tender. Stir in vinegar. Season with salt and pepper and sprinkle with almonds. Serve warm.