Description
One of the vendors at the local farmers market was having a special on end-of-harvest kale. I figured it would go well with chicken and stumbled into this. The sauce is pretty heavy, and the kale and vinegar give it a good tangy flavor. My wife is allergic to garlic, otherwise I would have used 1/2 teaspoon of it instead of the salt. Serve over noodles or spaghetti.
Ingredients
- 1 bunch kale, stemmed and chopped
- ½ cup water
- 2 tablespoons red wine vinegar
- 1 pinch sea salt
- 6 ounces skinless, boneless chicken breast, diced
- ¾ cup heavy whipping cream
- 2 tablespoons butter
- ¼ teaspoon ground black pepper
- 1 (3 ounce) package grated Parmesan cheese
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 2