Weekly Recipes

Sauteed Kale Pepper & Chicken

Sauteed Kale Pepper and Chicken

Sauteed Kale Pepper & Chicken is one of those easy, nutritious, incredibly tasty, and very versatile dishes that can be an entire meal.

Sauteed Kale Pepper & Chicken has turned into one of my favorite easy, nutritious, main dishes. I’ve made variations of this about a half dozen times so far. I’ve made it with kale, with cabbage, with chicken, with beef, with Trader Joe’s Pollo Asado. It’s always good. I’m at the stage where if I have any sort of greens and any kind of chicken and want a quick, really good, nutritious main dish – I’ll make some variation of this. It’s very forgiving.

The garlic and red wine vinegar are key to the flavor in this dish. It’s good without green chiles, but with them, it has a very nice moderate heat – it’s like making a great dish more 3D and distinctive. One thing I love about this is that I can use it as a base for using up a variety of vegetables that I might find in the fridge. This particular version has lots of red bell pepper, but it’s also good without any bell pepper.

So knock yourself out – try this out and then try varying the vegetables. Easy peasy and always good. Hope you like it!

Sauteed Kale Pepper & Chicken
Prep time
Cook time
Total time
Serves: 4 servings
  • 3 tbsp olive oil
  • 4 cloves garlic, peeled and sliced
  • 8 oz chicken, diced (I used TJ's Pollo Asado)
  • 4-6 cups stemmed and coarsely chopped fresh kale
  • ½ cup chicken or vegetable stock
  • 1 large red bell pepper, cut into strips
  • ¼ cup mild diced green chile
  • Kosher salt, freshly ground black pepper to taste
  • ¼ cup red-wine vinegar
  1. Heat olive oil in a large sauté pan set over medium-high heat. Add chicken, and cook just until opaque. Add garlic and cook for 1-2 minutes or until soft.
  2. Add kale and bell pepper to the pan and add the stock. Use a spoon to toss in the oil and stock, then cover and cook until it is soft and wilted, but still quite colorful. Add the green chiles and stir in well. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 2 to 3 minutes. Season to taste with salt and pepper, add vinegar and toss to combine.
  3. Serve as a main dish with fruit, salad, bread, as desired.
  4. Enjoy!



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