Crispy Kale and Garlic Flattened Chicken
A quick and flavourful way to use up kale, transforming it into a crispy side dish for pan-fried chicken.
Total time
35 min
15 prep + 20 cook
Serves
2
Difficulty
easy
Cuisine
British
Per serving
350 kcal
P: 40g · C: 8g · F: 18g
That bunch of kale is looking a bit sad, isn't it? Before it goes soft, let's give it a new lease of life. This recipe wilts the kale right into the chicken pan, making it tender and flavourful.
Why this works
Adding the kale towards the end of cooking allows it to steam and wilt in the chicken juices, but crucially, it doesn't overcook. Any excess moisture from the kale helps to create a flavourful pan sauce, and the residual heat ensures it's tender, not tough.
Ingredients
- 200gKaletough stems removed, leaves roughly chopped
- 2Chicken breastsboneless, skinless
- 3 clovesGarlicthinly sliced
- 2 tbspOlive oil
- 1/2Lemonfor juice
- 1/2 tspSaltplus more for seasoning
- 1/4 tspBlack pepperfreshly ground
Method
- 1
Pat the chicken breasts completely dry with kitchen paper. Season both sides generously with salt and pepper.
- 2
Heat 1 tbsp of olive oil in a large, heavy-based frying pan over medium-high heat.
- 3
Carefully place the chicken breasts in the hot pan. Cook for 5-7 minutes per side, until golden brown and cooked through. The exact time will depend on the thickness of the chicken.
- 4
Once cooked, remove the chicken from the pan and set aside on a plate to rest. Tent loosely with foil.
- 5
Reduce the heat to medium. Add the remaining 1 tbsp of olive oil to the same pan. Add the sliced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- 6
Add the chopped kale to the pan. It will seem like a lot, but it will wilt down. Stir it into the garlicky oil for 2-3 minutes until it starts to soften.
- 7
Squeeze the lemon juice over the kale and stir well. Season with the 1/2 tsp of salt and 1/4 tsp of pepper.
- 8
Return the chicken breasts to the pan, nestling them into the kale. Spoon any juices from the resting plate over the chicken.
- 9
Cook for another minute, allowing the chicken to warm through and the kale to absorb the flavours.
Tips
- ·If your kale is particularly tough, blanch it in boiling water for 1 minute before adding it to the pan.
- ·Ensure your pan is hot before adding the chicken for a good sear.
- ·Don't overcrowd the pan when cooking the chicken; cook in batches if necessary.
Variations
- →Add a pinch of chilli flakes with the garlic for a little heat.
- →Stir in a tablespoon of capers with the kale for a salty tang.
Storage
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in a pan or microwave.
