oil, as needed
1 small onion, thinly cut crosswise
1 teaspoon crushed red pepper flakes
1 garlic clove, diced
1 pound kale, leaves cut into 1" strips
2 carrots, sliced thin with a vegetable peeler
1/4 cup sliced almonds
1 tablespoon toasted sesame seeds
1. Heat olive oil in large pan, add onion, red pepper flakes and garlic; stir for 2 minutes.
2. Add half of the kale, stir for 1 minute, then add the rest of the kale.
3. After 6 minutes, add the shredded carrots and cook 2-4 more minutes, until kale is tender.
4. Toss in almonds and sesame seeds.