Chicken Kale Sautee

Post image for Chicken Kale Sautee

by Nancy Newcomer

Chicken Kale Sautee
Serves 6
12 organic chicken legs or thighs
2 TB olive oil plus 1 TB olive oil
2 tsp paprika
1 leek thinly sliced
1 chopped red bell pepper
1 cup mushrooms sliced
½ cup black or green olives
3-4 garlic cloves minced
½ tsp ground black pepper
1 tsp sea salt
2 bay leaves
½ -1 cup chicken broth
¼ cup dry white wine
1 bunch chopped kale (about 3 cups)
¼ cup Italian parsley chopped

Pat dry chicken. In a large skillet heat  2 TB olive oil on medium high flame. Place chicken in skillet and begin to sautee–let chicken brown before turning over. Once chicken is browned, sprinkle with paprika & reduce heat to medium, cover with lid. Continue to cook chicken. In a few minutes, add ½ cup chicken broth and cover again with lid and cook for 30 min.  In large seperate skillet, heat 1 TB of olive oil to medium high. Add leeks. Sautee until barely browned. Add red bell peppers, cook for 2 to 3 minutes. Add mushrooms, olives, garlic, black pepper, sea salt, and bay leaves. Cook for 1-2 minutes. Add kale, remaining chicken broth, & white wine. Cover with lid and cook until kale wilts. Remove chicken from skillet and place in large serving dish. Pour kale sautee over chicken, sprinkle with Italian parsley and serve.

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{ 5 comments… read them below or add one }

Cindy Winther February 9, 2012 at 10:15 AM

Love your newsletter – not only does the food always look so beautiful – I know that you’ve given a lot of thought to it’s health benefits. Thanks so much Nancy,

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Nancy Newcomer February 9, 2012 at 4:58 PM

Thank you Cindy ~ I appreciate you following my blog.
NN

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Kristi Rimkus February 13, 2012 at 7:52 AM

Great saute – I’m a big kale fan and always looking for new recipes.

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Nancy Newcomer February 13, 2012 at 7:34 PM

Thanks Kristi, me too. I’m always trying to figure out ways to sneak more kale into my diet. I love it!
NN

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King March 2, 2012 at 9:02 AM

I just made the yellow split pea and kale soup and it was dilucioes! It’s a hearty fall soup that is very fragrant as it cooks. I added some curry powder as you suggested. I bet it gets even better when it’s reheated. For company, I would serve with a multi-grain bread.

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