Kale Pasta

Since I am also not normally a big fan of kale I am always on the lookout for new recipes. I found this one today and it was delicious. The whole family loved it. The recipe isn't exactly low fat! I like it for many reasons but one is that you incorporate the water the kale was steamed in into the sauce so the kids are getting the vitamins from the kale even if they aren't eating the actual pieces of kale. I used leftover chicken form a whole chicken I roasted earlier in the week. I feel like this is a good base recipe and you could do some much with it. Next time I would definitely add garlic and more black pepper...I may even try mushrooms or red peppers. Try it out!



1 bunch kale, stemmed and chopped
1/2 cup water
2 tablespoons red wine vinegar
1 pinch sea salt
6 ounces skinless, boneless chicken breast, diced
3/4 cup heavy whipping cream
2 tablespoons butter
1/4 teaspoon ground black pepper
1 (3 ounce) package grated Parmesan cheese


Directions

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.

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 over the mixture; cook and stir until the cheese melts and the sauce thickens, 3 to 5 minutes.