Quickie: Chicken with Creamed Kale

Let’s just start this off by noting that I do realize the words “quickie” and “creamed” appear in slightly too-close proximity in this post.  Now that that’s out of the way.

Last Saturday, Rachel spent a beautiful morning at the USq. Farmer’s Market with her Mom (cute!) as the start to a relaxing weekend.  She picked up some great kale and brussels sprouts on the stalk. I’d been in Boston watching my sister’s volleyball match and visiting my brother at Northeastern.  After a long bus ride home, I wasn’t really up to devote a bunch of time to cooking, so I picked up some chicken breasts and shallots and decided to make it quick.  It was good, but the standout was the kale…one of the best veg sides I’ve ever made.

For 2


2 chicken breasts (I bought them on the bone and made a quick stock after separating them)

1 large shallot, peeled and sliced thinly

1/2 bunch kale, trimmed

1/3 c heavy cream

1 sprig rosemary

Splash of Abita Turbodog (or other Brown Ale; after splashing, continue to drink the remaining beer)

Small pinch red pepper flakes

Salt, Pepper

Olive Oil


Heat oil in pan and sear seasoned chicken breasts skin-side down over medium-high heat for 2 minutes, until skin is nicely browned.  Flip breasts, turn heat down to medium, and cook for 3 minutes; add rosemary sprig and shallots to pan, cook for another minute to soften.  Add heavy cream, beer, a little pepper, and cook for 3 more minutes over medium-low heat, until chicken is cooked through.  Remove chicken to rest, and add kale to the pan.  Cook until kale is softened and everything is creamed and mixed together.  Season to taste.  Slice chicken and serve with veg on the side, plus another beer if it’s been a particularly long day.  Some bread to mop up the sauces is nice too.

This was so quick we didn’t have time to take pictures!  Enjoy.


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