I also know that Wegmans has been really pushy with green vegetables this winter. We all know the benefits of green leafy veggies: rich in vitamins, antioxidants and all the stuff that make the ladies swoon. For all the years I’ve been fed rapping, broccoli, broccolini and chard, I’ve never had kale. So, I picked up a bag this weekend at the store.
The problem: I didn’t know what the hell to do with it.
I also bought chicken thighs on Sunday. Today, while pondering the great mysteries of the world, I wondered if chicken thighs and kale could find a happy medium at dinner. Surprisingly, a Google search for “chicken thighs kale” returned exactly what I was looking for. Sort of. I wasn’t interested in potatoes and sausage. I adapted this recipe from The Naked Kitchen by cutting the cooking time. I couldn’t see how this dish would stand up after 60 minutes in a 400-degree oven. The end result was a nice first attempt. The kale actually had a crunchiness to it that I would totally come back to as a side dish in the future.
Roasted chicken thighs and kale
adapted from The Naked Kitchen
- 1 lb. boneless, skinless chicken thighs (I went boneless for ease of cooking and consumption), rinsed and patted dry
- 8 oz. bunch of kale, cleaned and chopped
- 2-3 cloves garlic, minced
- herbes de provence
- sea salt
- black pepper
- olive oil