Kale!

Rory and I have never had Kale before today. Recently we were discussing how important leafy green vegetables are and while at Whole Foods, I decided to try something new. I turned to my trusty inspirational blog (www.elanaspantry.com) and found this scrumptious looking recipe for chicken with cherries and kale. (click here for the original recipe) Let's just say that kale will be making a more regular appearance in our diet.

Chicken with Cherries and Kale
1 ½ pounds skinless, boneless chicken breast
2 tbsp olive oil
2 tbsp onion, finely chopped

2 tsp minced garlic
1 cup fresh cherries, seeded and cut into quarters
4 tablespoons balsamic vinegar
2 tablespoon dijon mustard
1 bunch kale, chiffonade
celtic sea salt and pepper to taste

1. Rinse the chicken breast and pat dry
2. Heat olive oil in a large skillet over medium heat, then add onion and garlic and saute for one minute
3. Add cherries and cook for 2 minutes.
4. Add balsamic vinegar, then stir in mustard and kale
5. Cover and cook over low heat 4-5 minutes, until kale is just wilted, stirring occasionally
6. In another large skillet, heat olive oil over medium high heat
7. Add chicken cutlets to the pan and sprinkle them with salt and pepper
8. Cook 4-5 minutes on each side, until outside is browned and chicken is cooked through
9. Transfer chicken to pan containing cherry sauce and kale
10. Allow to marinate over low heat for 2-3 minutes so that chicken absorbs some of the sauce
11. Serve