This recipe is delicious! I just had this recipe for dinner and to be honest I would eat it all, but have to save some for the Farmer.

Kale & Chicken in Parmesan Cream Sauce

  • 1 bunch kale, stemmed and chopped
  • 1/2 cup water
  • 2 tablespoons red wine vinegar
  • 1 pinch sea salt
  • 1 clove garlic
  • 6 ounces skinless, boneless chicken breast, diced ( I used chicken thighs-fully cooked them in the oven ahead of time with some seasonings)
  • 3/4 cup heavy whipping cream
  • 2 tablespoons butter
  • 1/4 teaspoon ground black pepper (darn it, I forgot to add this OPPS!)
  • 1 (3 ounce) package grated Parmesan cheese ( I used half of this and half reg. cheddar cheese)
  • Basil as much or as little as you like

Kale from our farm




1. Combine kale, water, red wine vinegar, and sea salt in a saucepan; cook over medium heat until the kale wilts, about 5 minutes. Remove from heat and drain, reserving the liquid. Set the kale aside.

2. Sauté garlic. Combine the reserved liquid and the chicken in the saucepan over medium heat; cook and stir until the chicken is no longer pink in the center, 7 to 10 minutes. Stir the kale, cream, butter, and black pepper through the chicken; cook, stirring occasionally, until the butter melts and the mixture is hot, about 10 minutes. Sprinkle Parmesan cheese & chopped basil over the mixture; cook and stir until the cheese melts and the sauce thickens, 3 to 5 minutes.

*** I added shell peas to the kale when I was cooking it in the saucepan***

Yummmmmieeeeeeeeeeee! I can’t say enough about this yummy dish!