Coast Cooking

Coast Cooking: Try this chicken and kale stew

By JULIAN BRUNT

Special to the Sun Herald

Chicken and kale stew.
Chicken and kale stew.

I am in love with all kinds of greens: cabbage, spinach, collards and turnip greens are healthy and delicious, but the one at the top of my list is kale.

There isn't a vegetable that is easier to cook, whether you just simmer it in a little water, stock, or in a more robust combination of seasonings, with meat, such as chicken, turkey or ham.

It takes about 20 minutes, but, as always, you do not want to overcook it. Kale should not be mushy, but al dente.

All of the recipes this week will involve a roasted chicken or turkey. If you ride solo, you can still enjoy turkey by buying a thigh, the most flavorful part of any bird or even a half a turkey.

If you go with chicken, buy a good free range bird, yes it costs more, but it is better for your health and conscience.

CHICKEN AND KALE STEW

2-3 cups roasted chicken or turkey

4-5 cups chicken or turkey stock

1 bunch kale

Salt, freshly ground black pepper, red pepper flakes

Optional 2-3 pinches curry powder or 1 teaspoon curry paste

Hopefully you have made the stock from the carcass of the bird you roasted. Stem the kale, bring the stock to a simmer, and add the kale a handful at a time until it has all wilted. Put the lid on and simmer slowly until tender. Check it after 10 minutes, and then again 5 minutes later. When the kale is done, add the chicken, stir and then taste. Season as necessary. Serve piping hot.

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