½ # farmers market lacinato, red Russian or Siberian kale
1 T chopped shallots
1 tsp chopped garlic
2 T marcona almonds lightly toasted
4 dates julienne
2 T olive oil
extra virgin olive oil (evoo) to drizzle
When shopping for kales try to find smaller more tender leaves. Wash kale in a bowl of water, pulling the kale out leaving the dirt behind. Dry thoroughly. Heat olive oil in a sauté pan over medium heat. When hot add shallots and garlic. Cook 10 seconds. Add kale and toss. Season with a pinch of salt and pepper. Add almonds and dates. Toss together. Serve with any meat entrée, shrimp or seafood or and grain for a vegetarian meal. Enjoy!!!!!