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Place kale in a large skillet with 1/2 cup water. Cover and cook over medium-high heat until softened, 4 to 5 minutes, stirring occasionally. Drain and cool.
Combine almonds, beans, almondmilk, tamari and garlic in a blender and blend until very smooth, stopping to scrape down the sides of the blender one or twice. Spread bread with almond mixture and cover with kale. Scatter tomatoes over kale and drizzle with balsamic glaze.