Greek Chicken & Kale
Hey sweet readers . . . . do you know what today is? My 200thpost!? I can hardly believe I’ve been squawking at you this long, but the numbers don’t lie. Let’s raise a cup of quinoa to 9 months of sharing, and here’s to many, many more. I couldn’t keep this up if it weren’t for the kind “atta-girls” I get from you guys. Thanks for reading me!
Today I’ve got another “transitional” recipe for you . . . one that’ll bridge the gap between winter and summer (a.k.a. spring) if you’re in a Northern clime. It also utilizes one of my favorite foods, Greek yogurt, to make a creamy sauce, without adding lots of fat and calories. This’ll take you 30-45 minutes to get to the table, depending on how long your chicken takes to cook.
Greek Chicken & Kale (adapted from Donalyn Ketchum’s blog, dlyn)
4 (4-oz.) boneless, skinless chicken breasts Kosher salt and freshly ground black pepper Dried thyme 1 t. dried oregano, plus more for sprinkling 1 T. unsalted butter 1 T. extra-virgin olive oil 1 large onion, cut into thin strips 4 cloves of garlic, crushed 2 large bunches (approximately 1 lb.) fresh kale, chopped coarsely 1 c. low-sodium chicken broth ¾ c. non-fat Greek yogurt 5 oz. feta cheese 1 lemon, cut into wedges for serving Brown rice, white rice, orzo, whatever you like – enough for your family
Prepare your chosen starch according to its package directions.
Sprinkle both sides of each chicken breast generously with salt, pepper, thyme and oregano. Heat the butter and olive oil in a large skillet and cook the seasoned breasts until no longer pink in the middle – approximately 7-10 minutes on each side. Remove to a plate and tent with foil to keep warm.
Add the onion and garlic to the pan with a little salt. Sauté over medium-low heat until the onion is translucent. Add the kale to the pan in batches, stirring to incorporate and wilt the kale. Add the chicken broth, 1 t. oregano, ½ t. salt and a few grinds of pepper, cover, and cook, stirring occasionally, until the kale is tender; approximately 10 minutes. Taste for seasonings and remove from heat. Stir in the yogurt. Add the chicken and any accumulated juices back into the pan and sprinkle the cheese over the top. Cover and let sit for 5 minutes to the cheese get a little warm – but don’t put the heat back up or your yogurt will curdle. Serve the kale and chicken over rice or orzo, and pass a plate of lemon wedges – squeeze a little lemon over the lot just before eating. Enjoy!
Serves 4.
© 2010, Sarah. All rights reserved.
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Avery Sampson
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http://www.gardenersfolly.com Jane Lemme
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http://www.pink-apron.com Kelly
