Sunday, August 14, 2011

Kale & Corn Stew

In the spirit of making my favorite dishes healthier, I made this kale & corn stew - a play on paella without the starch.
  • 1 Chicken Breast, cubed
  • 1 Chorizo, sliced in half lengthwise
  • 2 Garlic Cloves, chopped
  • Kale, rough chopped
  • Fresh Corn, removed from the cob
  • Red Pepper, chopped
  • Fish Sauce
  • Green Tabasco
  • Lime
  • Cilantro
I started by browning my chicken and chorizo in a saute pan. Place the chorizo cut-side down and place a can or something heavy on it to keep it flat. Brown the meats and then remove and keep warm. To that pan add the garlic and kale and cook for 12 - 15 minutes (covered) or until the kale is soft. You may want to add a bit of water to the pan to help the process along. When the kale is soft, add the corn, red pepper, chorizo (cut into pieces) and chicken into the pan. Toss then add enough water to come about halfway up the ingredients. Add a dash of fish sauce and allow to simmer for a few minutes until the flavors have incorporated. Serve with a fresh squeeze of lime, green Tabasco and cilantro.
I didn't even miss the rice in this sudo-paella dish. The broth was really delicious and soaked in all the yummy vegetables flavors. Everything else was fresh and light without making me feel like I was missing out!


  1. Googled kale, corn and chicken breast. Found dinner!

    Thanks, folks.