In a large bowl, add the tightly packed, sliced kale leaves and drizzle with olive oil. Sprinkle salt and pepper, then massage gently for 30 seconds and set aside.

In a medium pot over medium-high heat, melt the unsalted butter. Once sizzling, add the minced garlic and sauté for about 1 minute until aromatic.

Stir in the uncooked white rice, ensuring it’s coated with the butter and garlic. After a minute, add the broth, bring to a simmer, reduce heat, cover, and cook for 12-15 minutes.

Once cooked, layer the marinated kale on top of the rice. Cover the pot again and let it rest for 10-15 minutes to wilt the kale.

Fluff the rice with a fork, folding in the wilted kale. Stir in an extra tablespoon of butter, adjust salt and pepper as needed, and garnish with chopped almonds.