Kale with Guava Glazed Chicken

Kale with Guava Glazed Chicken

This Kale with Guava 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 Guava Glazed Chicken
  • Servings: 1
  • 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.

Tip: With an onion on its side, cut off and discard stem and root ends; cut in half at the equator. Place cut sides down and slice each from pole to equator; discard skins. With equator sides still down, slice into ¼-inch wide wedges. Lay a pepper on the workspace. Cut off a side, staying far enough out to avoid the pale membrane and seeds. Repeat all the way around. Cut into ¼-inch slices.

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).

Tip: For each stalk, hold the stem with one hand while pinching and sliding with the other to strip the leaves. Fold leaves; cut across every ½ inch to julienne. Submerge in a 5-quart bowl filled with cold tap water; swish to disengage debris. Transfer to a salad spinner; spin off excess water.

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.

Tip: Pop heads off a brussels stalk; peel off loose or yellowed leaves. Trim and cut in half from top to bottom. Set cut sides down and cut into ¼-inch slices.

 

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