This chicken and kale were so delicious. Definitely my new favorite way to eat kale and I can't wait to make this chicken again. Both were just a variation of food we eat often, but so worth it to keep dinner interesting. I made this meal for my family before heading to the gym (I'm so nice, right? lol) and then came home to eat it within a matter of minutes. Yeah, it was that good. There were leftover toasted almonds in the pan from the chicken, so I put those on top of the kale to make it even better. Yum!
2 boneless skinless chicken breasts, sliced in half lengthwise
2 T. fresh lemon juice
2 T. dry white wine
sea salt and fresh ground pepper to taste
2 T. olive oil
1 c. sliced almonds, chopped
Season chicken with salt and pepper and place on plate. Drizzle with lemon juice and wine. Coat chicken with chopped almonds. Heat large skillet over medium-high heat and add oil. When hot, add chicken and saute until browned on both sides and cooked through. Enjoy!
2 T. olive oil
1/2 small onion, chopped
pinch dried red chile flakes
red russian kale, stems removed, leaves roughly torn
1 1/4 c. chicken broth
3 cloves garlic, minced
freshly ground pepper, to taste
In large skillet, heat oil over medium-high heat. Add onion, red chile flakes; saute until onion is soft - about 5 minutes. Add kale, toss to coat leaves with oil. Add chicken broth and bring to boil. Cover, reduce heat to medium-low and simmer until leaves are tender - about 10 minutes. Stir in minced garlic, raise heat to high and boil uncovered until pan is dry. Sprinkle with pepper to taste. Serve.
(got idea for this recipe from finecooking.com)