Everybody is crazy about kale nowadays–and for a reason. It’s become one of the most popular veggies and people buy it so much, that farmers have a difficult time keeping up with the demand. While its rise in popularity was basically a PR move (kale has been around since forever), we can’t complain. After all, it deserves its ‘superfood’ status, thanks to being high in magnesium (helps with blood circulation and bones), calcium (about five times more than sprouts) and many, many vitamins like A, C and K. Oh, and did we mention antioxidants? It almost leaves all the other veggies in the dust (I’ll always have a soft spot for broccoli though).
You might think we are oversaturated with all these kale stories and how it suddenly became hip to cook anything involving them, as kale became the epitome of cool. But it’s not just about the veggie–it’s how you cook it, and kale really shines in this chicken and kale risotto recipe. Those skeptics who didn’t get its appeal, now will get it.
Chicken and Kale Risotto Recipe
- Preheat oven to 350F.
- Line a baking tray with foil and put the chicken breasts and the sliced bacon on it. Drizzle the with olive oil and sprinkle with salt and pepper. Bake for 20 minutes.
- Then take the tray out and add kale, onion, and pine nuts. Put the tray back in the oven and bake for 15-20 minutes longer, or until the chicken is cooked.
- Meanwhile, bring broth to a simmer and keep warm. In a large pan, add 2 tablespoons olive oil and the rice. Cook over medium heat, stirring occasionally, until opaque, about 2-3 minutes. Add 1/2 cup broth to the rice and cook stirring constantly until the broth is absorbed. Continue doing this until all of the broth is gone.
- When the chicken is cooked, chop the breasts into bite-sized chunks and add them to the cooked rice. Add the rest of the ingredients from the baking tray to the rice as well and stir to combine. Serve right away.
Do you understand now why kale is so popular or is it still a mystery to you?