Submitted by: Barbara Dodson
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Servings: 6
Organic greens from the local farmer's market add extra nutrition to this recipe.
2 tbsp. coconut oil
6 chicken breast
sea salt & black pepper to taste
1 med. red onion
4 clove garlic
1/2 c. white wine
1 lbs. kale
1 tbsp. lemon juice
In a large pot, heat half of the coconut oil over medium-high heat. Season chicken with sea salt and pepper. Add half of the chicken to the pot and cook until browned on all sides, about 8 minutes; transfer to a plate. Cook remaining chicken, adding more coconut oil, if necessary.
Add onion (halved and sliced thin) and mashed garlic to pot and cook until soft, about 4 minutes. Add wine and chicken (along with accumulated juices) to pot and bring to a boil. Cover pot; reduce heat to medium and cook about 5 minutes.
Place kale (or any other greens you'd like) on top of chicken; season with salt and pepper. Cover and cook until chicken is done and greens are wilted, about 5 minutes. Remove from heat and stir in fresh lemon juice. Serve greens and chicken drizzled with pan juices and lemon wedges on the side.
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