Oh kale, you crazy superfood. So misunderstood, hated by so many. But in this dish you are the star and even my kale hating husband liked this (with hot sauce of course). A great weeknight dinner that can be easily customized to you taste, add in some extra veggies or seasonings or use tofu or tempeh instead of kale. This cooks up quickly and makes enough for leftovers.
This can also be made gluten free (depending on the type of grains you use) and is one of those dishes that just feels like comfort food but happens to be really good for you.
Chicken and Kale Bowl
Prep Time: 10 minutes
Cook Time: 20 minutes
6059764Ingredients (Serves 4)
- 1 bunch cilantro (stems cut off)
- 1 jalapeno pepper, deseeded and cut in half
- 1/4 cup pine nuts
- 1 tbsp olive oil
- 1 lb ground chicken
- 1 onion, finely diced
- 2 cloves garlic, finely diced
- 1 tsp cumin
- 4-5 medium sized potatoes (red or baby), cut into bite sized pieces
- 2 bunches kale, stems removed
- 1 cup Trader Joe’s Harvest Grains, cooked
- 2 cups water
- Salt/Pepper
Instructions
Mix the cilantro, jalapeno, pine nuts and 1/2 cup water in a blender. Set aside.
In a large dutch oven heat oil, add the chicken and cook through. About 4 minutes.
Add the onions, garlic and cumin. Stirring occasionally while cooking for about 6 minutes.
Add the potatoes, kale and cilantro mixture. Cover and bring to a boil, reduce the heat to medium and cook for 15-20 minutes or until potatoes are soft and kale has cooked down. Season with salt and pepper to taste.
Serve over cooked Trader Joe’s Harvest Grains or brown rice.
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