Chicken with Kale

Chicken With Kale And Warm Vinaigrette

4 servings.

Kale has a sturdy texture and a slightly bitter flavor, but it is one of the healthiest and most nutritious vegetables.

The dressing can be made in advance and the entire dish prepared very quickly. 

INGREDIENTS

  • 4 boneless, skinless chicken breasts (about 6 ounces each)
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound kale, approx. Stems discarded, rinsed, dried and coarsely chopped (See Note)

VINAIGRETTE DRESSING

  • 4 tablespoons extra- virgin olive oil
  • 2 small shallots, finely chopped
  • 3 cloves garlic, finely chopped
  • 1-2 tablespoons lime juice
  • 2 tablespoons low sodium soy sauce
  • 2-3 tablespoons dry white wine
  • 1 inch ginger-peeled and grated
  • 1 tablespoon capers
  • Kosher salt
  • Freshly ground black pepper

PREPARATION

  1. In a small saucepan heat the olive oil, add shallots and garlic and simmer for about 8 minutes. The shallots will be soft. Add the reaming ingredients and season to taste.
  2. Preheat the broiler.
  3. Cover the whole broiling pan, which comes with most ovens, with heavy foil. Then I like to form a “shallow basket” with a piece of heavy foil, crimping it at the corners so that the juices do not spill out.
  4. Pat chicken dry with paper towels, then brush with 1 tablespoon olive oil and season lightly with salt and pepper.
  5. Place the chicken skin side down (where the skin would have been) in the foil basket and broil as close as possible to the heat source for 5 minutes. Turn over, and broil for another 2 minutes. The chicken will be slightly pink on the inside.
  6. Remove from the oven and cover the chicken with the lining foil.  Let rest for 1 minute.
  7. In the meantime heat a wok, add the olive oil, heat the oil, add the kale and stir fry until almost wilted. Season to taste.

TO SERVE

Cut 3 partial incisions on the diagonal in the chicken.

Divide the kale among the 4 plates, top with the chicken and spoon the warm vinaigrette over the chicken and kale.

NOTE

I chop the kale in 2 batches in a food processor.