Over medium heat combine olive oil, onion, and garlic in saucepan with 1/2 cup of vegetable broth. Stir continuously until onions are translucent. Add remaining ingredients, cover, bring to a quick boil, and then reduce to a simmer for 45 minutes. Using a slotted spoon transfer greens to two serving bowls. Garnish each with two tablespoons of sliced almonds and a drizzle of the remaining sauce from the pan.
Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.