Monday, November 11, 2013

Kale's just a leafy green, people. The insanity confuses me.

Have you joined the Kale craze yet? It's freaking everywhere. That's not to say I'm not on board...I am, mostly. The hubby likes it, it's super healthy, it's not romaine...but it's a little bitter and thick and a little rabbity. 

But basically, I'm willing to play with it. I tend to just buy the pre-cut/washed bags, cause I'm lazy (what?) but if you do, make sure and pick out the pieces with the giant stems still attached. Cause they're what we refer to as nasty. 

Anyway, here's an easy one to try if you're curious and/or already on the Kale Train. Homemade Shake and Bake chicken with a roasted tomato and garlic kale salad. Try it. Let me know if you're on board.

And if you have kale recipes YOU like, let me know. Normally we do a golden raisin, pinenut, cheese with garlic lemon dressing concoction. So I'm open for new ideas!

Walnut Panko Chicken with Tomato and Kale Salad
12 oz chicken breasts (3 4oz pieces or equivalent) 
1 cup milk
1 tbsp vinegar
1 tbsp Dijon mustard 
1/4 cup finely chopped walnuts 
1/4 cup panko, toasted
2 tbsp Parmesan 
1 tsp fresh chopped rosemary (or 1/2 tsp dried)
1/4 tsp fresh ground white pepper
1/4 tsp salt

A couple cups fresh kale, trimmed and cut in pieces (just buy a bag) 
Olive oil
A cup quartered cherry tomatoes
3 garlic cloves, thinly sliced 
Balsamic vinegar 

Preheat oven to 425. 

Mix milk, vinegar and mustard in Tupperware or large bag. Add chicken, and let sit in fridge for 5 minutes-2 hours.

Mix remaining chicken ingredients (walnuts through salt) in shallow bowl. 

Place kale in a salad bowl. Drizzle with olive oil and sprinkle with salt. Use your hand to toss well, till everything is well coated. Set aside. (This tenderizes it a bit. Not a necessary step, but a good one) 

Cover a baking sheet with aluminum foil.
Make a separate foil "bowl" about 6" square. Fold up the sides so the contents don't leak. In it, place the tomatoes and garlic. Sprinkle well with olive oil and a good dash of balsamic vinegar. Sprinkle with salt and pepper. 

Place bowl on one side of cookie sheet. 

Remove chicken from milk bath, let excess drip off, then roll in panko mixture till well coated on all sides. Place on other side of cookie sheet, then bake everything for 20 minutes (or until chicken is cooked through).

Let sit 5 minutes. Add tomatoes to kale and toss. Serve with a bit of Parmesan on top. 


  1. I've only purchased kale once and it was just too bitter for me to use as a salad leaf. I need to try it again.

    This looked interesting to me:

    1. The olive oil/salt/let it sit trick really helps. And/or vinaigrette of some type does, too. Toss and let it set 20 minutes before you eat it.