Ingredients
For Chicken:
Fresh:
4 chicken thighs, bone-in, skin-on
4-6 garlic cloves, minced
Staple:
2 tablespoons avocado oil
1 teaspoon salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
1 teaspoon Italian seasoning
For Kale:
Fresh:
3 to 5 ounces pancetta, diced (or substitute uncured bacon)
1 shallot, thinly sliced
2 bunches kale, cut into pieces
1/4 cup full-fat canned coconut milk
3 garlic cloves, minced
Staple:
1 tablespoon coconut oil
1/2 teaspoon red pepper flakes
Free-range organic meat and organic non-gmo veggies are linked where available
4
Serving size
Directions
Print RecipeFor Chicken:
- Preheat the oven to 400F.
- Place chicken in a baking dish, skin-side up.
- Pat the chicken dry with a paper towel and generously season with salt and pepper on both sides.
- Coat the skin side of the chicken with avocado oil, minced garlic, and Italian seasoning.
- Bake the chicken for 20 to 25 minutes until the internal temperature reaches 165F or the juices in the pan run clear.
- Serve with the juices from the baking dish drizzled on top.
For Kale:
- Heat coconut oil in a large skillet over medium heat until melted.
- Add diced pancetta to the skillet and cook for 4 to 5 minutes.
- While pancetta cooks, mince garlic and slice the shallot.
- Add minced garlic and sliced shallot to the skillet, cooking for 3 to 4 minutes until the shallot softens.
- Add bite-sized pieces of kale to the skillet, stir to combine, and sauté for 3 to 4 minutes until the kale is wilted.
- Add coconut milk and red pepper flakes. Cook for 1 to 2 minutes to allow flavors to combine.
- Serve the kale warm or at room temperature.
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