This lovely Red Russian Kale from Sheerlark Farms was the motivation for tonight’s meal. The original recipe came from Cooking Light but has been modified a bit here and there to suit our preferences and cooking style. To me, recipes are really just suggestions (unless you’re baking! Then, there is some pretty specific science that needs to be followed). But, this recipe is adaptable, especially for whatever greens you have available. It can be served over most anything but I prefer grits as it lets you soak up the wonderful sauce.
Prep your veggies
Get your sauce ingredients on hand (that’s chicken stock with the green top!):
Pat your chicken dry, sprinkle some Tony’s seasoning and brown for 3 minutes on each side. Remove the chicken from the pot and add the onions:
See that lovely brown frond on the bottom of the pan? That doesn’t mean your chicken burned. It is the beginning of some wonderful flavor! Don’t scrape it up at this point, just stir and cook the onions until golden.
Deglaze the pan with the stock and rice wine. At this point you’ll start to scrape up the frond but you’ll find, really, that there is very little scraping required.
See, after stirring, the pan is all clean and all that wonderful flavor is now part of the sauce:
Now add in the ginger, garlic, oyster sauce, and honey. Nestle the browned chicken into the liquid and cook in the oven for 30 min at 350.
After 30 min, remove the chicken and shred it on a separate plate. Add the greens and let them begin to wilt as you shred the chicken.
After the greens wilt, add the chicken back in and you’re done! Serve over grits or your favorite grain.