Sara's Chicken with Sautéed Kale

1/23/2014 *Sara-Marie* 0 Comments

Instead, I decided to make some sautéed kale on the side to go with the chicken this week.  Using the chicken's pan drippings to sauté the kale really gave it a lot of flavor and I highly recommend trying it.

After the chicken was done and out of the oven, I simply took about 1/4 cup of the pan drippings and put it into a sauté pan. 

Over medium heat I let the pan drippings bubble a bit and after it began to reduce, I added a few big handfuls of chopped kale into the pan.

Don't be afraid to add A LOT. It wilts down so much.

I continuously tossed the kale so that it was covered with all of the flavorful sauce. In just a few minutes the kale had cooked down and was ready for a dash of salt and pepper and a splash of apple cider vinegar. I find the vinegar to really take the edge off of the bitter greens. It was delicious. 

A big, one person serving or enough to divide into two.

I ended up eating the entire serving by myself since Mark wasn't feeling too adventurous about eating the kale. However it was probably enough for two people. If you need to serve more, then of course just double this simple recipe.

Sautéed Kale with "Sara's Chicken" Sauce Recipe

Recipe Ingredients:

1/4 Cup of pan drippings from "Sara's Chicken" recipe
2-3 big handfuls of chopped kale (I used about half of a 16 oz bag of already chopped/cleaned kale)
dash of salt and pepper
splash of apple cider vinegar

Recipe Directions:

1.) Make "Sara's Chicken"
2.) After the chicken is done, take about 1/4 cup of the pan drippings and put into a saute pan on medium heat.
3.) Let the pan drippings bubble and reduce a bit (1-2 minutes) to create a bit of a sauce.
4.) Add kale and toss continuously so that all of the kale gets coated in the sauce.
5.) After just a few minutes, the kale should be wilted and ready for a taste test. If needed, add a dash of salt and pepper.
6.) Add a splash of apple cider vinegar and toss before plating alongside your delicious chicken.
7.) Enjoy!