Yesterday, I stopped through the Farmers Market in Fairbanks, Alaska. The market happens two days a week. It is not as big as some but it has everything from food to fruits and vegetables, to lotions, to handicrafts. The market has local chefs come out to share recipes with everyone on what to do with various vegetables. Yesterday, they had this wonderful woman from Stone's Throw to show how to use Kale. Stone's Throw is a place run by Bread Line inc to train people in the culinary arts.
They demonstrated how to make a Lemon Kale with Chicken to all the visitors at the market. They also took time to show a vegan version of the same dish by replacing the chicken with chickpeas. I had the vegan version and it was awesome. So tasty, I can hardly wait to make it myself. Now for the recipe.
Lemon Kale with Chicken or Chickpeas.
2 tablespoons extra virgin olive oil
1/2 medium onion chopped.
1 clove garlic minced.
1/2 lb boneless, skinless, chicken breast or one 15 ounce can of chickpeas.
1 small bunch of kale
zest of one lemon
1 tablespoon of fresh lemon juice
1/2 teaspoon of agave syrup or brown sugar
1/2 teaspoon smoked paprika
1/2 teaspoon salt
black pepper to taste.
1. Heat a large skillet over medium high heat. Add the oil, then stir in the onions and garlic. Cook for about 2 minutes or until the onions are soft.
2. Add the chicken, stirring occasionally until the chicken is lightly browned and nearly cooked through. This takes about 3 to 5 minutes. Or you can add the chickpeas rather than chicken and cook till warm.
3. Stir in the kale and cook till soft, about two to three minutes. Stir in the zest, lemon juice, agave syrup or brown sugar and the smoked paprika. Season with the salt and pepper.
This is sooo good and it is quite easy. If you don't cook with much kale, remember to cut the center stem out so you only have the leafy part.
Thanks to Stone's Throw for the recipe and for allowing me to share the recipe. Let me know what you think, I'd love to hear. Have a great day.
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