How to make it

  • In a large skillet or wok over medium heat, add the margarine to the pan and melt it. Once melted, place the chicken cubes and onions in there and brown on all sides, about 5-7 minutes. Add the garlic, spices and kale, then pour in the wine and broth. Don't worry if it looks like there's too much kale to fit, it will wilt down like spinach.
  • Stir and cook this mixture for at least 15-20 minutes, until chicken is done and kale is wilted.
  • Serve hot over rice or noodles, or rice noodles. This recipe also goes well when the wine, broth and spices are substituted for soy sauce, sesame oil and rice wine vinegar. (Plus a few toasted sesame seeds sprinkled on top) It's versitile, like a good recipe should be. This way it won't be scampi-esque, but still delicious. =)

People Who Like This Dish 4
Reviews & Comments 2

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  • NPMarie 6 years ago
    Love kale, this sounds really good:)
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  • elgourmand 6 years ago
    Yo Mal: I got heaps of chicken & Kale so this is a doer. Doesn't look to me like it would take exceptional knife skills; but I'm a dab hand with a blade so slicin and dicin don't worry me. Guess that comes with 50 odd years of practice. How's the weather in the Big Apple? Great post. RJ
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