Kale… You hear it everywhere. It is suppose to be a super food. So a few months ago I was wandering around the produce department at my local grocery store and decided to go take a look at it.
I found a very hearty green that was pretty cheep. So even though I had no idea what to do with it or how to cook it I picked up a bunch.
I came home and started looking around the Internet for different ways to cook it and what it went well with.
I found a recipe on FoodandWine.com and decided to take the basic idea and do my own variation.
Here is what you will need…
Boneless skinless chicken thighs (you can also use chicken breasts,or a combo of both)
Use however much chicken you need for the number of people you are feeding.
Potatoes (1 whole potato per person)
1 medium sweet onion
Kale Bunch (1 bunch per 4 people)
2-4 garlic cloves
Salt and Pepper
Grab a 9×13 pan and pre heat your oven to 425 degree F
Wash and slice you potatoes and onion. You want them to be pretty thin between 1/4-1/8 inch thick.
Place them in the bottom of your pan. Season with paprika, salt and pepper.
Chop garlic and add in.
Drizzle with a litte olive oil and pop into the oven uncovered for 20 mins.
While that’s cooking, take your kale and remove the thick stems. Rip or chop like you would lettuce for a salad and wash.
After the 20 minutes remove the potatoes from the oven.
Add the kale to the pan.
Don’t worry if it looks like its going to overflow. It will cook down.
Toss the kale in with the potatoes the best you can.
Add a couple of squirts of lemon juice.
Take your chicken and place it on top of the kale and potatoes.
Season the top of the chicken with garlic powder and more paprika, salt and pepper.
Go ahead and give another squirt of lemon juice to the top of the chicken as well.
Cover the 9×13 pan with foil and stick it back in the oven for 20 more minutes.
Then remove the foil and continue cooking for a final 20 minutes.
Once it’s done you have a healthy delicious meal everyone will love!