Chicken and kale recipes

Chicken and kale recipes Ingredients

Chicken-Sausage & Kale Stew
EASE OF PREPARATION: Easy
1 tablespoon extra-virgin olive oil
1 large onion, diced
4 cups kale, torn into bite-size pieces and rinsed
2 14-ounce cans reduced-sodium chicken broth
4 plum tomatoes, chopped
2 cups diced cooked potatoes (see Note), preferably red-skinned
1 teaspoon chopped fresh rosemary
1/2 teaspoon freshly ground pepper
1 12-ounce package cooked chicken sausages, halved lengthwise and sliced
1 tablespoon cider vinegar

Method of cooking Chicken and kale recipes

1. Heat oil in a Dutch oven over medium-high heat. Add onion and kale and cook, stirring often, until the onion starts to soften, 5 to 7 minutes.
2. Stir in broth, tomatoes, potatoes, rosemary and pepper. Cover, increase heat to high and bring to a boil, stirring occasionally. Reduce heat and simmer, covered, until the vegetables are just tender, about 15 minutes. Stir in sausage and vinegar and continue to cook, stirring often, until heated through, about 2 minutes more.
NUTRITION INFORMATION: Per serving: 214 calories; 7 g fat (1 g sat, 2 g mono); 40 mg cholesterol; 26 g carbohydrate; 14 g protein; 3 g fiber; 345 mg sodium; 689 mg potassium.

Nutrition bonus: Vitamin A (140% daily value), Vitamin C (120% dv), Potassium (20% dv).

2 Carbohydrate Servings
TIP: Note: Convenient cooked and diced potatoes can be found in the refrigerated section of the produce and/or dairy department of the supermarket.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.

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