Tag Archives: kale

Artichoke and Kale Chicken and Rosemary Sweet Potatoes


This is adapted from a recipe I found about a month ago, but never got around to making. The original recipe called for thawed and squeezed, frozen spinach.  I thought using kale instead would give some texture to the final dish, as it doesn’t mush up like spinach does. I also added fresh herbs to my recipe and subbed in Japanese mayo, just because I had it around.

As a side dish, I peeled an enormous sweet potato and cut it into rounds. I laid the rounds on a sheet pan, drizzled them in garlic olive oil, and gave them a pinch of minced rosemary, brown sugar, salt, and pepper. I baked them in the oven with the chicken dish and they finished at the same time. Perfect.

Disclaimer. I did not measure my ingredients. Use your best judgement. Taste. Make enough sauce to coat the chicken and kale. Use equal parts mayo and yogurt. Make it your own!


  • Four boneless, skinless chicken thighs
  • Kale–half of a bunch, sliced
  • Artichoke hearts–marinated in oil, rinsed and diced
  • Parmesan cheese–grated
  • mayonnaise–I used Kewpie mayo
  • Greek yogurt
  • fresh sage, thyme, rosemary–finely minced
  • salt and pepper
  • garlic–minced
  • onion–diced
  • half of a red bell pepper–diced


Salt and pepper chicken. Brown it on both sides. Don’t worry about cooking it through. I did the entire dish in a cast iron frying pan, so it is a one pan dish–stove to oven.

Mix artichoke, cheese, mayo, yogurt, herbs, and salt and pepper in a bowl. Set aside.

After chicken is done, set aside on a plate. In the same pan, saute onions, peppers, garlic–then add kale and cook down.


Turn off the heat, add the cheese mixture.


Nestle chicken in the sauce.  Bake until chicken is done and sauce is melty and gooey.



Minestrone with Leeks, Kale, and Barley



  • 8-10 young leeks
  • 4 stalks celery
  • 1 can great northern beans, rinsed
  • 1 can diced tomato, diced
  • 1 cup chopped carrots
  • 1 cup barley
  • 1 bunch kale (complements of dear friend Evan)
  • 2 potatoes, peeled, chopped
  • 4 cloves of garlic
  • enough chicken stock (or veggie or water)
  • oregano, sage, basil, salt, pepper
Chop and wash vegetables.  Leeks are super sandy–take extra care to give them a few baths in a large bowl until their bath water runs clear. 
I am using chicken stock (Swanson’s, from a can) that I co-mingled and simmered with water and the carcass from last week’s roasted chicken. I will strain the bits and pieces from the pot and use the liquid for the soup.  
Saute vegetables for awhile–add barley and potato; tomatoes and beans– cover with sufficient stock, and season. 
It’s done when the barley is tender. 
(most recipes call for pasta, but the barley was calling to me from the depths of my cabinet.)