This simple recipe originated with the folks at Whole Foods.
2 tablespoons honey, divided 1/2 cup pecans 1 bunch kale, thick stems removed, leaves thinly sliced 2 tablespoons white wine vinegar 1 1/2 tablespoon almond butter
In a skillet, combine 1 tablespoon honey and pecans. Cook over medium heat, stirring constantly, until honey thickens on pecans, about 5 minutes. Remove from heat, cool and chop.
Whisk together vinegar, almond butter and remaining honey. Add a little water to make the mixture pourable.
Put kale in a large skillet and toss with almond butter mixture. Cook until kale is wilted and tender. Scatter with chopped pecans and serve.