Both kale and Swiss chard can be strong tasting but we've balanced out the flavor in this side dish by cooking them with garlic and tossing them in a vinegar, Dijon mustard and basil mixture.
In a very large nonstick skillet, heat oil over medium heat. Add kale and garlic to skillet; cook for 3 to 5 minutes or just until kale is tender, stirring frequently.
Meanwhile, in a small bowl, whisk together vinegar and mustard. Add vinegar mixture and basil to kale mixture; toss gently to coat. Sprinkle with almonds. Serve immediately.
Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350-degree F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
1 1/2 vegetable, 1 fat