It is so true that healthy can also be delicious.
Last week I had bought some organic, humanely raised chicken thighs from Native Sun and browsed around the Eating Well website to figure out what to do with them. I found the Barbeque Pulled Chicken recipe for the slow cooker and decided to pair that with a version of the Kale with Pine Nuts and Currants from Clean Food. I didn't have the currants or plum vinegar that it calls for so I had to have raisins and balsamic vinegar stand in.
Isn't this kale gorgeous? I love the color.
The hearty Kale, tanginess in the vinegar and sweetness of the raisins went really well with the barbeque pulled chicken which was so tender and flavorful.
You may know of my love hate relationship with my slow cooker from previous posts. I would love to throw something in during the work week and come home to a lovely cooked meal; however, after being cooked for 10 plus hours I never seem to like the taste of low fat meats. The only thing that comes out well (in my opinion) being cooked that long is really fatty pot roast.
I will not reprint the recipe for the BBQ chicken since I didn't change anything except use half the meat (I only had a one pound package) and make the full amount of BBQ sauce but reserve half for tomorrow’s recipe. I used a technique I learned from Cara's Cravings to place a smaller casserole dish in the Crockpot and put the lid on both the casserole and Crockpot. It keeps the smaller amount of meat and liquid from drying out.
BBQ Pulled Chicken Recipe, from Eating Well
Kale with Raisins and Pine Nuts
(Amounts are estimated)
Ingredients
1/2 to 1 Tbsp of Olive Oil
1 bunch of fresh Kale, washed, de-stemmed and torn or rough chopped
1/2 red onion, chopped
1 tsp minced garlic
1/8 to 1/4 cup vegetable broth or water
Handful of raisins
Handful of pine nuts
Several dashes of Balsamic vinegar
Directions
1. Heat the olive oil in a Dutch oven over medium high heat. Add the onion and sauté about three minutes, lower heat and add the garlic. Sauté an additional minute.
2. Add the kale and broth. Cover and stir frequently six or seven minutes or until cooked to liking and remove from heat.
3. Toss with raisins, pine nuts and a few splashes of balsamic.
2 comments:
That kale is beautiful! I just bought some from the local co-op too. I need to decide what to do with it. I might wing your recipe with pecans, rasins and balsamic vinegar. But now I need a main dish. Something with chickpeas perhaps?
Thank you! Oh yes definitely try with the pecans! I want to hear how that comes out and as far as I'm concerned you can never go wrong with chickpeas.
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