4-5 kale leaves, stripped into pieces
2-3 Tbsp Extra Virgin Olive Oil
2-3 garlic cloves, peeled and chopped
1/3 cup almond slices
Sea salt to taste

Fill large bowl with cold water and rinse kale by holding stems at end and swishing leaves. Repeat if necessary. Drain. Hold kale at end of stem, leaves facing down and away from you. Strip the leaves from the stem with thumb and forefinger of other hand in downward motion. Break up stem into pieces discarding the very end. Place leaves and stem pieces in bowl and set aside.

Heat 10-12 inch skillet over Med-Low heat. Add olive oil and garlic. Stir for 30 seconds. Add almonds. Stir frequently for about 1-2 mins (until almonds start to toast). Add kale, stir to coat. Cover skillet and let steam for 1 minute. Remove cover and toss with sea salt to taste. Serve immediately. Serves 2-3.