WHEN I CREATED THIS DISH, IT WAS BY SHEER LUCK AND ACCIDENT. I BAKED THIS DISH FOR 45 MINUTES, THEN KILLED THE HEAT AND TOOK IT OUT OF THE OVEN. I RAN TO THE BUS STOP TO GRAB MY KIDS. I CAME HOME TO FIND THAT THE CHICKEN WAS NICE AND JUICY AND THE LIQUIDS RAN CLEAR. HALF THE KALE WAS COOKED WELL AND FILLED WITH JUICES OF THE CHICKEN WHILE THE OTHER HALF OF THE KALE RESEMBLED THAT OF LIGHTLY SALTED KALE CHIPS. I LOVED THE TEXTURE AND FLAVORS OF THIS DISH, SO IT WAS A NO BRAINER THAT I WOULD SHARE IT WITH EVERYONE. I HOPE YOU GUYS ENJOY IT!
Servings: 1
Ingredients:
- 1 chicken thigh
- kale (For this recipe I used 3 hearty stalks, but you could certainly use more.)
- salt to taste
Directions:
- Preheat your oven to 400° F.
- Wash kale thoroughly. Then pull the leaves off the stem and place in a baking dish. Chop up the stems and throw them in too. Do not worry about drying the leaves off, the water on them is preferred.
- Wash chicken in cold running water. Dry the chicken.
- Salt the greens to taste then salt the chicken to taste.
- Place chicken on top of the greens.
- Place a lid over the dish.
- Place in the oven for about 30-45 minutes. (I decided to do 45 minutes because my chicken thigh was rather large.
- Remove from the oven and keep the lid on the dish for roughly 10-15 minutes to cool.
thehonestglutton 
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