Begin by placing the kale leaves in a large mixing bowl. Drizzle the olive oil over the kale, then sprinkle with salt and pepper. Massage the leaves for about 30 seconds until they're slightly wilted and well-coated.

In a large pot, melt 2 tablespoons of unsalted butter over medium-high heat. Once bubbling, add the minced garlic, stirring for about 1 minute until aromatic.

Add 1 ½ cups of uncooked white rice, stirring briefly to coat with the butter and garlic. Pour in 2 ¼ cups of chicken or vegetable broth and bring to a gentle simmer. Cover, reduce heat to low, and cook for 12-15 minutes until liquid is absorbed.

Once cooked, spread the marinated kale evenly over the rice without stirring. Cover and remove from heat, allowing to rest for 10-15 minutes.

Gently fluff the rice with a fork to combine with the wilted kale. Optionally stir in additional butter for creaminess, season with salt and pepper, then top with chopped almonds.