My New Love Kale

When I receive my monthly Bon Appetit magazine the first article I look for is Molly's of the Orangette blog. I love her writing and recipes. She always takes you on a wonderful experience while reading her articles. Well when I saw her article titles How I Learned to Love Kale I didn't get too excited but since I love reading her I figured what the heck. Well by the time I finished, I didn't remember why I didn't eat Kale. I couldn't remember the last time I tried it or even cooked it. So decided I had to try it. I told you she was good!Her recipe for the article was Spaghetti with Braised Kale (which I'm sure is on Bon Apetite website, and I'm trying soon) but she mentioned how a friend of hers had sauteed it similar to spinach so decided to try that first. OMG I fell in love too! All you do is saute the washed, chopped, dried kale in olive oil and butter. After the Kale is wilted sprinkle with salt and squeeze a little lemon juice over the top. The first time I didn't quite wilt it long enough but the second time it was perfect. Molly described how it cracked and popped like popcorn and it really does. If this doesn't convince you, read the article. I know you'll be a Kale lover too!

I also bought the Cooking Light 101 Chicken Recipes recently which is wonderful. So many good recipes in it. To go with the Kale I decided on Chicken with Lemon Sauce which was very easy and had the lemon to go with the Kale. I also cooked Spaghetti for the sauce which I made extra of. I think I doubled it.

Chicken with Lemon-Caper Sauce (adapted from Cooking Light)
4 skinless boneless chick breast halves
salt/pepper
olive oil
Cooking Spray
1/3 cup extra dry vermouth or white wine
3 T fresh lemon juice
1 1/2 T capers
1 T chopped fresh parsley
Sprinkle chicken with salt and pepper. Heat oil in large non-stick skillet coated with cooking spray. (I used my regular saute pan and no cooking spray). Add chicken and cook until done. Remove from pan and keep warm.
Add vermouth, lemon juice and capers to pan, scraping pan to loosen browned bits. Cook until reduced about 2 minutes. Stir in chopped parsley. Add chicken back in pan to reheat a little and enjoy.
I made extra sauce to serve over the spaghetti. Bon Appetit!

I hope you are all having a great weekend. It is supposed to be a cool 60 degrees this week so I changed my bed and added a blanket. I'm also making a big pot of Chicken Tortilla soup.