After 3 days, and a couple of “less-than-spectacular” results, finally got one that is pretty good, and really simple. Best part, it’s pretty healthy too.
- 1 boneless, skinless chicken breast
- 3 cups of kale (other greens would probably do, but this is what i used) with all stems completely removed
- 1/4 cup olive oil
- 2 tsp minced garlic
Put olive oil and garlic in a pan on med-low heat. Rinse and blot dry chicken then cut 3 lengthwise slices about 1/3-1/2 way through breast. This will allow flavor to infuse the meat completely and make it easy to check when done all the way through. Salt and pepper to taste. When the garlic just starts to turn golden, place the chicken in the pan and cook until done, turning at regular intervals.
After removing chicken, place kale in the pan and cover. Cook until kale is wilted (12-15 minutes) stirring every few minutes to wilt evenly.
Note: If oil begins to discolor (turn slightly brown), not to worry. In fact, i noticed on the last 2 tries it may actually enhance the flavor of the greens.
I like a semi-dry Riesling with this one.