• Preheat the broiler in your oven and place a rack at the highest position.
• Place bell pepper or mini bell peppers on a sheet pan directly under the broiler, rotating them so that each side chars. If you have a gas stove, you can roast the peppers directly on the stovetop, placing the peppers right in the burners, rotating them until all sides are charred. DON'T WALK AWAY if you roast them on the stovetop gas burners!
• The skins should easily slide off once there done. Remove the top and the seeds and place the peppers in a food processor.
• Add the avocado, garlic, lemon, capers and caper juice, green onion, and tumeric. Turn on the food processor and stream in the olive oil.
• Add the water last. Season with salt and pepper.

For the Kale:

• Heat a large sauté pan over medium heat. Add the almonds with a touch of olive oil and toast slightly. They burn quickly, so stay close! Set the almonds aside on a plate.
• Add 1 Tbsp. olive oil to the same pan. When the pan is hot, add the kale, stirring continuously. You want to hear the kale sizzle. Cook for 3-4 minutes or until the kale is softened and somewhat crisp.
• Add the garlic and sauté for one minute with the kale. Season with salt and pepper.
• Serve in a bowl and top with the dressing and almonds. Drizzle hot sauce on top for more flavor (optional).