Kale with Carmelized Onions and Almonds

From Vegetarian Times

2 tablespoons olive oil
1 large onion, halved and thinly sliced
3 cloves garlic, minced
3 lb. curly kale, stemmed and coarsely chopped (about 12 cups)
2 cups vegetable broth
3 tablespoons balsamic vinegar
1/3 cup toasted, chopped almonds

1. Heat oil in large pot over medium heat. Add onion, and cook 10 to 15 minutes, or until soft and beginning to brown. Add garlic, and cook 1 minute, or until fragrant.
2. Stir in kale and broth. Cover, and cook 30 minutes, or until kale is tender. Stir in vinegar. Season with salt and pepper and sprinkle with almonds. Serve warm.