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.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Combine kale, water, red wine vinegar, and sea salt in a saucepan; cook over medium heat until the kale wilts, about 5 minutes. Remove from heat and drain, reserving the liquid. Set the kale aside.

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  • Combine the reserved liquid and the chicken in the saucepan over medium heat; cook and stir until the chicken is no longer pink in the center, 7 to 10 minutes. Stir the kale, cream, butter, and black pepper through the chicken; cook, stirring occasionally, until the butter melts and the mixture is hot, about 10 minutes. Sprinkle Parmesan cheese over the mixture; cook and stir until the cheese melts and the sauce thickens, 3 to 5 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

801 calories; 59.2 g total fat; 239 mg cholesterol; 1071 mg sodium. 27.9 g carbohydrates; 45.2 g protein; Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/16/2012
I almost bypassed this one simply due to the high calorie and fat content but I am really glad I tried it. I used what I had on hand and followed the recipe but used a few lighter ingredients (2% milk half the butter etc). I sauteed and browned the chicken and took a tip from another reviewer and added chopped portobella mushrooms because I had one that needed to be used up. The original poster omitted the garlic due to an allergy so I sauteed a couple of chopped cloves of garlic with the mushrooms. I had fresh Italian herbs in the garden so I added those (finely chopped) toward the end and served it with some freshly ground pepper. I felt it needed more than just salt as a seasoning. It probably didn't get quite as thick it would using the heavy whipping cream but my family was happy to sop it it up with bread (next time I'll use a little cornstarch as a thickener). Even lightened up this one is a keeper. Read More
(23)

Most helpful critical review

Rating: 3 stars
10/02/2013
The amount of cream cheese and butter really detract from the health benefits of kale and chicken breast. The taste is pretty good although the cheese made it chewy. I won't make it again. Read More
(1)
45 Ratings
  • 5 star values: 31
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
06/16/2012
I almost bypassed this one simply due to the high calorie and fat content but I am really glad I tried it. I used what I had on hand and followed the recipe but used a few lighter ingredients (2% milk half the butter etc). I sauteed and browned the chicken and took a tip from another reviewer and added chopped portobella mushrooms because I had one that needed to be used up. The original poster omitted the garlic due to an allergy so I sauteed a couple of chopped cloves of garlic with the mushrooms. I had fresh Italian herbs in the garden so I added those (finely chopped) toward the end and served it with some freshly ground pepper. I felt it needed more than just salt as a seasoning. It probably didn't get quite as thick it would using the heavy whipping cream but my family was happy to sop it it up with bread (next time I'll use a little cornstarch as a thickener). Even lightened up this one is a keeper. Read More
(23)
Rating: 4 stars
06/16/2012
I almost bypassed this one simply due to the high calorie and fat content but I am really glad I tried it. I used what I had on hand and followed the recipe but used a few lighter ingredients (2% milk half the butter etc). I sauteed and browned the chicken and took a tip from another reviewer and added chopped portobella mushrooms because I had one that needed to be used up. The original poster omitted the garlic due to an allergy so I sauteed a couple of chopped cloves of garlic with the mushrooms. I had fresh Italian herbs in the garden so I added those (finely chopped) toward the end and served it with some freshly ground pepper. I felt it needed more than just salt as a seasoning. It probably didn't get quite as thick it would using the heavy whipping cream but my family was happy to sop it it up with bread (next time I'll use a little cornstarch as a thickener). Even lightened up this one is a keeper. Read More
(23)
Rating: 5 stars
06/06/2012
This was absolutely delicious! I used light cream instead of heavy cream but otherwise followed the directions exactly. This recipe is a keeper Read More
(14)
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Rating: 4 stars
06/15/2012
I used half & half (didn't have whipping crm) one clove of garlic minced garlic powder a little onion powder and grated parm cheese (the powdery kind as it's all I had). My husband & I both liked it! Next time we will also add mushrooms and may get grated parm cheese. Husband isn't a kale fan but said it gave great flavor to the meal. Also we served it with brown rice. YUM thanks! Read More
(11)
Rating: 5 stars
08/02/2012
This was DELICIOUS! I used baby kale so I didn't have to mess with de-stemming (and I had it); 2% milk and some cornstarch (didn't have heavy whipping cream); a blend of Parmesan asiago and Romano cheeses (what I had - sensing a theme? LOL!); minced garlic; more salt and pepper; served over/mixed with rigatoni; and garnished with a bit of basil and shaved Parmesan (not necessary but I love garnishes). If you don't have or like kale spinach would be a perfectly wonderful substitute. I will DEFINITELY use this recipe again and again! Thank you! Read More
(8)
Rating: 5 stars
10/03/2012
I made this for dinner tonight and everyone in the family LOVED it! I did go the lower fat route by using 2% milk and corn starch and added 2 cloves of garlic plus a little salt. It was very very good. I couldn't help think that maybe a little white wine would go good in it too? Will definitely make this one again! Read More
(6)
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Rating: 5 stars
01/02/2013
I found a new favorite!!! I used the advice of others who reviewed it I did skip the red wine vinegar though but I did add greek olives and lots of garlic it was fantastic!! Served it over spaghetti. Next time I will add artichokes as well. I will use this recipe over and over again! Read More
(4)
Rating: 5 stars
06/18/2012
Wow just wow!!! Next time I will add more kale but I love kale. Read More
(2)
Rating: 5 stars
02/06/2014
Loved this. I used non fat greek yogurt instead of the cream and just a sprinkle of fresh parm. The way the red wine vinegar cut the bitterness of the kale was perfect.. will remember this trick for any kale cooking Read More
(2)
Rating: 5 stars
01/14/2014
This was fantastic! I used some advice of others and added my own twist. I used 1% milk and cornstarch instead of cream olive oil instead of butter and I added garlic and of course BACON! What I ended up with was a light cream sauce with tons of flavor! The whole family loved it and I will be making it again for sure. Read More
(2)
Rating: 3 stars
10/02/2013
The amount of cream cheese and butter really detract from the health benefits of kale and chicken breast. The taste is pretty good although the cheese made it chewy. I won't make it again. Read More
(1)