By Marco Davis, the chef from our farm to fork dinners.
1 bunch kale (local if you can get it)
2 cups raw almonds (chopped or pulsed in food processor)
Salt & Pepper
Clean and steam kale. Sauté almonds in a pan with light coating of olive oil (and butter if you wish) with the garlic, ginger, and jalapeño. Add to food processor, with the steamed kale, olive oil (to desired thickness), plus salt & pepper to taste.
Serve over fish, pasta, eggs, or whatever!