De-stem for the Best Texture: Always strip the leafy greens away from the tough, woody center ribs before chopping. The stems take much longer to cook and can make the finished dish overly chewy.
Toast the Almonds: While the recipe works perfectly as written, for an extra chef-level touch, briefly dry-toast your sliced almonds in the pan before adding the oil and onions. This releases their essential oils and amplifies their nutty crunch.
