Cookin' up good health

If you're a Freshlife regular, you know that the organic and chemical-free fruits and veggies you find in our produce cases vary with the season and the weather. For example, we were out of lettuce for a week during the recent dry spell. That said, one item you can almost always count on us to provide is some variety of kale. You can also count on Freshlife to offer local, hormone and antibiotic-free meats. From chicken to turkey to beef to bison to pork, we do our best to offer a selection for many different tastes and preferences. Hence, I offer the recipe below, with it's marvelous blend of healthy ingredients and spices (ginger, curry, turmeric) that not only combine to render incredible flavor, they are each medicinal in their own right.

So stop by and stock up on the ingredients you need to create this truly delightful, whole foods entree. Enjoy!

Barb Jarmoska

Gingered Chicken Over Greens

Ingredients:

• 3 boneless, skinless chicken breasts cut into bite sized pieces
• 1½ cups chicken stock
• 3 cloves garlic, sliced
• 2 TBS Ginger Zinger (sub 1 TBL chopped, fresh ginger or 1 tsp dried)
• 1 tsp turmeric
• 1 tsp curry powder
• 1 medium sized onion, cross-sliced in thin rings
• 1 medium sized red bell pepper, cut in julienne strips
• 1/2 cup coconut milk
• 1-2 bunches fresh kale, washed/stems removed/cut in 1” slices
• 3 TBL olive oil
• salt & white pepper to taste

Directions:

1. Brown onion in 2 TBL olive oil in a frying pan on medium heat, for about 5 minutes.
2. Add garlic and continue to cook for another minute.
3. Add ginger, turmeric and curry and mix well.
4. Add stock, chicken, bell peppers, and coconut milk.
5. Simmer until chicken is done, about 10 minutes.
6. Season with salt and pepper.
7. While chicken is cooking, add kale and 1 TBL olive oil to sauce pan on medium heat. Stir kale to coat leaves with oil. Add 2-3 TBL water, cover and simmer, stirring frequently until soft and bright green – 5 – 10 min depending on variety. Add more water if necessary. (Other greens such as spinach, collards, rabe, chard can be subbed – cooking times will vary)
8. Place greens on plates and top with chicken mixture.
9. Serve hot and enjoy.

Prep and Cook Time: 30 minutes
Serves 4