6 leaves kale, cut into strips
1 onion, finely diced
2 garlic, sliced
½ pomegranate, seeds removed
50 g sliced almonds, roasted
2 tablespoons olive oil
Heat olive oil, sauté onions, garlic and kale for 6-8 minutes. Season with salt, pepper and chili.
Mix almond paste and 100 ml hot water and add.
Arrange and serve with pomegranate seeds and sliced almonds.