Kale with Dried Cherries

image

 

This is a little different take on kale; a little sweet and a little sour. Kale is rich in vitamins A, C and K. Some recipes refer to it as a super food. I used curly kale and dinosaur (Dino) kale in this recipe. Even people who aren’t sure about eating cooked greens might like this combination.

Ingredients:

4 cups of washed, torn kale leaves

2 T olive oil

1/2 cup minced red onion

2-3 cloves of garlic minced

1 T Dijon mustard

1 T granulated sugar

2 T cider vinegar

1 1/2 cups chicken stock

1/4 cup dried cherries

salt and pepper to taste

image

Heat the olive oil in a large skillet and sauté the onion and garlic over medium heat until the onion is softened but not browned.

image

Add the stock, vinegar, sugar, and dijon to the skillet and bring to a simmer.

image

Add the kale to the skillet, cover and simmer for 5 minutes. Uncover, add the cherries and simmer for 15 minutes or until the liquid is reduced by half.

image

I served this with chicken piccata and quinoa. But I think it would be an excellent side with any pork or poultry dishes.

image

Enjoy your greens!

Chicken Piccata

image

 

Chicken cooked in a sauce of lemon, parsley and butter.  And, in my interpretation, a few other ingredients. Yesterday was a snowy winter day and even though we weren’t snowed in, today was a great stay at home day watching cooking shows and HGTV.  I had taken a chicken breast out of the freezer and was inspired to make the piccata because of a dish I saw prepared on The Chew today. On the Chew the chicken was marinaded in lemon juice, grilled and then topped with a mixture of parsley, garlic, capers, and olive oil. Sounded wonderful.

Ingredients:

Boneless, skinless chicken breasts sliced thin

2 T olive oil

4 T butter, divided

1/4 cup all purpose flour

1/2 cup fresh squeezed lemon juice and lemon zest

3/4 cup chicken stock

1/4 cup capers rinsed and chopped

2-3 cloves of garlic sliced thin

1/4 cup parsley chopped

salt and pepper to taste

image

Heat the olive oil in a heavy skillet over medium high heat. Once the oil has heated add 1 T of butter to the skillet. Dredge the chicken in the flour or put in a zip lock bag and shake to coat. Cook the chicken a couple minutes per side and set aside on a platter. Continue until all of the chicken has been lightly browned. You don’t want to over cook the chicken.

image

image

Once the chicken is done add the chicken broth, lemon juice, capers, 1T of lemon zest, garlic, and parsley to the skillet.

image

Scrape up any browned bits in the skillet and simmer for about 5 minutes. Add the chicken back into the skillet and simmer for 15 minutes.

image

Remove the chicken to a platter or casserole dish. Add the remaining 3T of butter to the sauce and pour over the chicken.

image

I served the chicken with quinoa cooked in chicken broth with a bit of garlic and kale cooked with dried cherries. Proved to be a great combination of tastes!  It’s what was for dinner tonight.

image

NOTE:  It’s easiest to thin slice your chicken breasts if they are still slightly frozen.