Welcome » Kale with Glazed Chicken

This Kale with Glazed Chicken was inspired by a salad that Mark and I enjoyed at Peli Peli in the spring of 2018 between visiting friends in Houston, Texas. Guava has a flavor that is a cross between strawberry and pear. If guava preserves are too hard to find, strawberry works just fine. Sometimes we like to add a little crumbled goat cheese.

Tired of leathery kale? Massage it to soften it up! As the kale turns a vibrant green, the leaves take on a pleasant, softened texture while retaining good body.

Kale with Glazed Chicken Recipe

Servings: 4
Calories per: 276
Active Time: 30min
Total Time: 30 min
Difficulty: Easy

WHAT YOU NEED	WHAT TO DO	WHY
1 tablespoon white wine vinegar 1 tablespoon Dijon mustard (smooth, no visible seeds) 1 tablespoon honey	For the dressing, whisk all together in a 5-quart bowl.	Honey offsets the bitterness of kale. This dressing does not require any oil, making it light while bursting with flavorful.
1 tablespoon olive oil 4 ounces white or yellow onion thinly wedged to ¼ inch 2-4 ounces red bell pepper, thinly sliced to ¼ inch	Heat oil in a heavy 8-inch ceramic nonstick skillet over medium heat just until it thins (1-2 minutes). Add onions and peppers. Cook, occasionally stirring with a silicone spatula until onions begin to show color (9-10 minutes). Set aside.	Regular (inexpensive) olive oil is used here because heating destroys the subtle flavors of extra-virgin. Flat pepper pieces are easy to slice.
3 tablespoons guava preserves (no seeds) ¼ teaspoon fine sea salt ¼ teaspoon finely ground black pepper ¼ teaspoon cayenne 8 ounces boneless, skinless chicken thighs	For the glaze, in a 1-quart bowl, whisk preserves and seasonings. Trim fat from chicken and cut into 1-inch pieces (bite-sized); toss with glaze to coat thoroughly. Scrape all into to a heavy 10-inch ceramic nonstick skillet set over medium heat. Cook, occasionally turning with the silicone spatula until all signs of pink have vanished and the glaze is thick and dark (8-10 minutes). Set aside.	Nonstick allows the glaze to reduce without sticking to the skillet. If using stainless steel, 1 tablespoon of olive oil will be required to help prevent sticking.
6 ounces kale, de-stemmed, torn into bite-sized pieces, and washed	Add kale to dressing; massage until bright green (20-30 seconds).	Kale’s main stems are fibrous and unpalatable. Massaging distributes dressing while improving kale’s color and texture.
¼ cup dried cranberries 2 tablespoons pumpkin seeds 4 brussels sprouts, halved and sliced to ¼ inch 6 cherry tomatoes, halved lengthwise	Add all to kale, along with the cooked onions and bell pepper. Gently toss before transferring to a serving bowl or salad plates. Arrange glazed chicken on top.