Quick Chick & Kale Supper


large kale leaves (stems stripped and leaves chopped)
boneless, skinless chicken breast (pounded to even thickness)
2 tablespoons
olive oil
1 tablespoon
garlic (chopped)
1 can
fire roasted or Mexican style tomatoes (14 - 15 oz. can)
1 can
beans -black or cannellini (rinsed and drained (omit beans for low carb version.))
1 teaspoon
mixed Italian herbs (oregano, basil, rosemary, red pepper flakes)
parmesan cheese (coarsely grated)
large servings


Heat oil in sauté pan on medium heat and add garlic. Stir 2 minutes. Add kale and cook 4 minutes with lid on. Stir once or twice while cooking. Push kale to side of pan and add chicken. Cook 2 - 4 minutes on both sides (depending on thickness of meat). 

Turn heat to medium low and add tomatoes and beans. Season with herbs. Heat until mixture bubbles and chicken is no longer pink. Transfer to serving dish, slice chicken, and sprinkle with cheese.  (Recipe #665)