Food Buzz


Because maybe you do care what I had for lunch...

Sunday, November 11, 2007

Lemon chicken and kale salad


Meyer lemons are back! Try them with lemon chicken and kale salad. Otherwise, ordinary lemons are also good.

2 T vegetable oil
salt and pepper
12 chicken thighs or breasts, bone in and skin on
10 sage leaves (whole)
1/3 cup lemon juice
2 T honey
6 garlic cloves, chopped in half

Heat oil in deep pan and salt/pepper chicken. Brown chicken skin side down in batches of four. Set aside. Heat sage leaves in oil until crisp, set aside on paper towels to dry. Drain oil. Return pan to heat and add 1/2 of the lemon juice,scraping up browned bits. Add chicken, sage, honey, garlic, and remaining lemon juice, toss together, and cover. Simmer until thoroughly cooked, 30-45 minutes.

Melissa Clark wrote in the NY Times about duplicating a kale salad she had at Franny's in Brooklyn. It's very simple to make and so tasty Jasper even ate it. Great way to get your calcium, too.

Chop lacinato kale into ribbons (it has to be lacinato) and toss with lemon juice, olive oil, bread crumbs, and lots of Parmesan, romano, or pecorino cheese. Proportions depend on your own taste. The better the olive oil, the better your salad.

2 comments:

Anne Bradshaw said...

How delicious. Thanks for the recipe. You do make some wonderful things.

Adriana Velez said...

Glad you liked it!