Braised Kale - crunchy and yummy

Wash a pack of fresh kale leaves and finely chop them in a food processor. In a saucepan, heat a tablespoon of olive oil. Add a tablespoon of minced garlic and saute it until it starts turning brown. Add a quarter teaspoon of finely chopped green chilis and half a cup of finely chopped onion. Saute until it turns brown. Next add chopped kale leaves. In a separate pan, dry roast a cup  of slivered almonds. Add it to sauteed Kale leaves. You can either use a quarter cup of white wine reduction OR half a cup of vegetable stock. Cook until the kale leaves are tender and cooked. Transfer to an oven proof pan and broil for 3 minutes. Add a pinch of rock salt and fresh ground black pepper per your taste. Serve hot. It is a crispy and crunchy wonderfully delicious side loved by everyone in my family.