I love Kale, but I have to tell you that I have only been using kale for about 2 years. To be honest I was a little afraid of kale (why… I have no idea). Well, I guess it was because I didn’t really know how to use it. I had it once raw in a salad and it was a little harsh for my liking. Because of that experience I decided not to use it again because I thought that was what everything with kale would taste like. I was a little scared to try again. Does that sound like you? Well since this recipe I have learned otherwise. And you can too! I have learned that if you cook kale it looses that bitter and harsh taste and is completely delicious. Now I swear if you add kale to any dish it just makes it better.
Kale is full of nutrients. It is actually one of the most nutrient dense vegetables that is high in calcium, vitamin B6, vitamin C, vitamin A (in the form of beta-carotene), potassium, vitamin K and numerous others. Feel free to add as much kale as you want to this recipe. I’ve been known to go a little crazy for the kale, but it cooks down a lot.
This recipe calls for canned fire-roasted tomatoes. You probably by now that my favorite way to buy tomatoes is in glass jar versus the cans. But for this recipe I make an exception. And only because you can only buy fire-roasted tomatoes in a can. (Or to my knowledge). If you want to avoid canned tomatoes you can trade the fire roasted tomatoes for a glass jar of crushed tomatoes. (Here is my article on the healthiest tomatoes to buy)
Ingredients
4 organic and free-range chicken breasts, cut in 1/2 inch chunks
1 organinc onion, in strips
2 15-ounce cans organic crushed fire-roasted tomatoes
1 15 ounce can organic black beans
4 cups fresh organic kale, chopped (I use 1 handful as 1 cup)
1 teaspoon garlic powder or 2 garlic cloves finely chopped
1 teaspoon italian seasoning
dash of cayenne pepper
1 teaspoon salt
1/2 teaspoon pepper
8 oz chèvre goat cheese OR organic cream cheese (you can do canned coconut milk for a 100% dairy-free option)
Directions
- In a crock-pot combine chicken, onion, fire-roasted tomatoes, black beans, kale and spices and stir together.
- Cook on high for 4 hours, stirring occasionally. If you aren’t able to stir the dish, make sure the kale is covered by sauce so it won’t burn throughout the day
- 30 minutes before serving, stir in the goat cheese or cream cheese and serve
Serves 4
- 4 organic and free-range chicken breasts, cut in 1/2 inch chunks
- 1 organinc onion, in strips
- 2 15-ounce cans organic crushed fire-roasted tomatoes
- 1 15 ounce can organic black beans
- 4 cups fresh organic kale, chopped (I use 1 handful as 1 cup)
- 1 teaspoon garlic powder or 2 garlic cloves finely chopped
- 1 teaspoon italian seasoning
- dash of cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 oz chèvre goat cheese OR organic cream cheese (you can do canned coconut milk for a 100% dairy-free option)
- In a crock-pot combine chicken, onion, fire-roasted tomatoes, black beans, kale and spices and stir together.
- Cook on high for 4 hours, stirring occasionally. If you aren’t able to stir the dish, make sure the kale is covered by sauce so it won’t burn throughout the day
- minutes before serving, stir in the goat cheese or cream cheese and serve
Get Dr. Meghan Mail
Don't miss out on anything! Join my healthy living community for encouragement delivered right to your inbox.
