#roasted kale

[iheartfoodposts]

Seared Scallops + Cilantro Sauce - Seared scallops served over forbidden black rice with crispy roasted kale and served with a creamy cilantro lime sauce.

[free-my-mindd]

Wild caught salmon, avocado, roasted kale & cauliflower, and a fried egg

[believing-is-seeing]

Better than chips! 😋😋😍😍🥰🥰

[theladbrokekitchen]

Grilled Chicken with Roasted Kale Salad

OMG, guys. Kale. Roasted to perfection. 

I mean, this one is NO joke. I have made some nice kale dishes in The LK before, and have ordered them out and this takes the cake. Even KC was like “Oh wow.” Yup. And it didn’t even have sausage or cheese in it. Double word score right there. 

I found it - you guessed it- flipping through some old FoodNetwork Magazines, which I hadn’t picked up in a while. And this one ticked all the boxes: KC wanted chicken and I am a sucker for anything with garlic, lemon, and/or parmesan in it. Tick, tick, tick!

Basically, you roast the kale to dehydrate it and maximize flavor with some salt, olive oil, and garlic...20 minutes later, magic. 

The recipe call for some potatoes to be cooked with the kale as well, which gives a little more to the dish, but you certainly don’t need them. In fact, I will probably leave out next time. 

Then, you mix all that goodness into a simple salad with some tomatoes, lemon, olive oil and parmesan and plate beside your pretty little chicken breast.

Go. Into your kitchen. And turn kale into solid gold goodness tonight. 

Click here for the skinny!

Grilled Chicken with Roasted Kale Salad

THE INGREDIENTS

2 large skinless, boneless chicken breasts (about 1 1/2 pounds)

2-3 tablespoons extra-virgin olive oil, plus more for brushing

1/2 pound small red-skinned potatoes, cut into 1/2-inch pieces

1 large bunch kale, stems removed, leaves torn (about 10 cups)

3 cloves garlic, thinly sliced

Kosher salt and freshly ground pepper

4 cups mixed salad greens

1/2 cup cherry tomatoes, halved

1/3 cup grated parmesan cheese

1 tablespoon fresh lemon juice

THE SKINNY

Preheat the oven to 425 degrees F. Toss the potatoes with 1/2 tablespoon olive oil on a rimmed baking sheet; spread in a single layer and roast 5 minutes. Toss the kale in a large bowl with the garlic, 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste. Add to the baking sheet with the potatoes and toss. Roast until the kale is crisp and the potatoes are tender, stirring once, 15 to 20 minutes. Meanwhile, preheat a grill or grill pan to medium and brush with olive oil. Slice the chicken breasts in half horizontally to make 4 cutlets. Coat evenly with 1/2 tablespoon olive oil and season with salt and pepper. Grill the chicken on medium-high heat until well marked and cooked through, 4-5 minutes per side, depending on size. (Note: Don’t over cook your chicken. Get yourselves a handy, dandy digital thermometer! They need to be 165, but take them off a minute before that as they will continue to cook.) Transfer to a plate. Toss the kale, potatoes, the remaining 1/2 tablespoon olive oil, the salad greens, tomatoes, parmesan, lemon juice, and salt and pepper to taste in a large bowl. Divide the chicken among plates and top with any collected juices and serve with kale salad

Served with love for surprise, OMG moments made possible by KALE! xx

[guardians-of-the-food]

Whole Grain Roasted Kalette Pizza with Grilled Chicken

[foodfuck]

[foodfuck]

[eatlikeanewyorker]

Another amazing lunch from the Chef's Table at Cafe57.

Red snapper with a side of quinoa & pumpkin and roasted kale ($10.95!). 

Cafe57 Hearst Tower Midtown, New York