Did you know that kale’s official season is through the winter? That means it’s so hot right now. Just kidding, it’s always way too trendy. But during its peak season it tastes the sweetest because the plant musters more sugars to survive the cold. Well isn’t that nice of kale, to get all sweet and sugary for us to tolerate? 😉
When it’s not on the sweeter side, you can easily reduce the bitter taste by adding just a couple of ingredients. In this recipe the maple syrup and apple break down that taste with a hint of sweetness. But the best part? Those sesame cashews! Who knew they’d be so easy to make.
Roasted Chicken with Sautéed Kale and Apples
- 1/2 cup cashews
- 1/4 cup maple syrup
- 2 tbsp. sesame seeds
- 1 lb. boneless, skinless chicken breasts
- 1 shallot
- 2 apples
- 1 bunch kale
- 2 tbsp. apple cider vinegar (I use the raw, unfiltered variety)
- fresh parsley
- 1 lemon
- Heat oven to 375*. In a bowl, stir together the cashews, maple syrup, and sesame seeds until nuts are coated. Season with salt & pepper. Spread the mixture evenly on a baking sheet. Roast nuts until lightly browned, about 6-8 minutes. Remove from the oven and let cool.
- Pat chicken breasts dry with a paper towel; season with salt & pepper. In a pan over medium-high heat, warm 2 tablespoons of olive oil . Add chicken and cool until golden brown, about 4-5 minutes. Flip breasts and cook for an additional 30 seconds. Transfer the chicken to a sheet pan and transfer to the oven. Roast until cooked through, about 12-15 minutes.
- While chicken roasts, prepare salad. Peel and finely chop the shallot. Cut apples in half, remove core, then cut into 1/4-inch slices. Strip kale leaves from stems and coarsely chop the leaves. In the same frying pan used for the chicken, add half the shallot and cook over medium heat until softened. Add apples and cook until they begin to brown, about 3-4 minutes. Stir in the kale and cook until wilted. Stir in apple cider vinegar and cook for 1 minute longer. Remove the pan from heat.
- Make the dressing. Strip parsley leaves from stems; chop the leaves. Zest and juice the lemon. In a bowl, combine the remaining shallot with the parsley, lemon zest, 2 tablespoons lemon juice, and 2 tablespoons of olive oil. Stir to blend; season with salt and pepper.
- Transfer chicken to plate and top with dressing. Spoon the kale and apples alongside the chicken. Sprinkle with sesame crusted cashews and serve.
What’s your favorite green? I like kale (cooked, not raw), but I looooove broccoli rabe.