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Steps
1
Cook beans as directed on box for minimum time.
2
Meanwhile, in 12-inch skillet, place kale and water. Cook over medium-high heat, stirring frequently, 3 to 4 minutes or until kale is crisp-tender, adding more water if necessary. Stir in harissa; toss to coat.
3
Stir in beans. Cook, stirring gently, until thoroughly heated. Serve topped with almonds.
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Kale has a mild cabbage flavor. Remove the tough center stalk, then wash and dry the leaves before slicing and measuring.
Harissa is a Tunisian hot chili sauce flavored with chiles, garlic, caraway, coriander and cumin. If you can’t find it, you can substitute hot chili sauce.
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