Chef McCargo, winner of the Next Food Network Star in 2008, went on to host his own show, Big Daddy’s House. His recipes showcase his passion for big, bold flavors and fun family cooking. Here, kale gets McCargo’s signature mix of simplicity and spice.
1 cup slivered almonds
1 tbsp. butter
1 tbsp. minced garlic
1 cup minced onions
1 bunch kale, stemmed and sliced thin
1/2 cup chicken broth
1 tsp. chicken bouillon
1 tsp. cracked black pepper
- In a large sauté pan over low heat, toast almonds for 3 to 4 min. until lightly browned.
- Add butter to the pan and allow to brown. Add garlic and onions. Cook for 3 min. until slightly caramelized.
- Add kale and toss lightly to coat. Stir in broth, bouillon and pepper.
- Cook the kale for 5 to 6 min. until tender and liquid has evaporated.