Especially when it's breakfast:
sriracha sauce/other hot chili business
First, slice up a handful of almonds--or use presliced, whatev--and toast them gently in a frying pan. Stir often and watch closely to prevent any burning. It should take less than five minutes to get a nice golden-brown tinge on most of your almonds. When this happens, immediately take them out of the hot pan and set them aside.
Wash and chop up roughly equal amounts of kale (destemmed) and cabbage. If you don't have kale or cabbage, any other hardy greens you have lying around will work fine. Use as many greens as you want to eat. Personally, I will eat all the greens in the land, so I used half a bunch of kale and a big wedge of cabbage.
Sauté your greens over high heat with a little olive oil and a pinch of salt. It should take maybe five minutes for everything to cook through.
If you prefer milder food, you can add a little sriracha sauce at the beginning of cooking, or just leave it out entirely. If you leave it out, I recommend adding a squeeze of lemon juice to the finished product instead. If you like spicy food, however, you should add your sriracha after you've taken the finished greens off the heat; this keeps the hot oils from evaporating, and makes the greens much more spicy. Guess which method I chose.
Slide your greens onto a plate, scatter toasty almonds over the top, and eat vigorously.
Plenty of tea is a good idea.