Instructions

1. -Remove kale from stems, tear into smaller pieces, wash, and pat dry or
   use salad spinner

   -Mix oil, tamari/aminos, vinegar, garlic, and lemon juice until combined

   -Add kale to mixture and toss with hands, massage kale thoroughly until
   all leaves are coated

   -Refrigerate several hours or overnight before eating. Store in air-tight
   container, lasts 4-5 days

   -Bake raw almonds on cookie sheet at 225 degrees for 25-35 min. Let cool, store in air tight container (separate from kale)

   -Top kale with almonds and enjoy!