2 Tbs. olive oil
1 sweet onion, halved and thinly sliced
2 cloves garlic, minced
1 bunch curly kale, stemmed and coarsely chopped
3/4 cups water
1 Tbs. balsamic vinegar
2 Tbs chopped almonds
Salt & pepper to taste
Heat oil in large pot or Dutch oven 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 water.
Cover, and cook 30 minutes, or until kale is tender.
Season with salt and pepper.
If making ahead, cool, and store in airtight container.
Just before serving, reheat kale mixture, then drizzle with vinegar, and sprinkle with almonds.