chicken and kale

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.

You’ll need:

  • 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.

Advertisements

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s