In a large mixing bowl, add the chopped kale and drizzle with extra virgin olive oil. Sprinkle salt and pepper to taste, then massage the kale for about 30 seconds until tender. Set aside.

In a medium-sized pot, melt 2 tablespoons of unsalted butter over medium-high heat. Once melted, add the minced garlic, sauté for about 1 minute until fragrant.

Stir in 1 cup of white rice, mixing well with the garlic butter. Pour in 2 cups of chicken or vegetable broth, bring to a gentle boil, cover, reduce heat, and simmer for about 12-15 minutes.

Once the rice is cooked, remove the pot from heat and lay the marinated kale on top of the rice. Cover and let it sit for 10-15 minutes.

Gently fluff the rice with a fork, stir in another tablespoon of butter, and season with salt and pepper if desired. Top with chopped almonds.