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Rosemary Chicken Breast with White Bean, Tomato and Kale




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Recipe By Chef Sal DiPlama of the Pennsylvania Hospital

There’s nothing easier, or tastier, than this recipe. Although the canned beans are convenient, you can also cook up a variety of dried beans and package them in the freezer in small quantities. You’ll avoid the health concerns about chemicals in the lining of the can.

Recipe taken from WHYY’s Friday Arts: Art of Food.

Ingredients

  • 3 teaspoons olive oil
  • ½ cup medium onion, chopped
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breast
  • 1 bunch kale, stem removed and cut into ribbons
  • 1 tomato, diced
  • 12 ounces can of cannellini beans, rinsed and drained
  • 1 sprig rosemary
  • Salt and pepper to taste

Directions

    1. Heat oil on medium heat in a large skillet. Sauté garlic and onions for 3-4 minutes.
    2. Add chicken and cook until no longer pink on the outside. Add kale and cook until wilted.
    3. Pour tomatoes and beans into skillet and stir and simmer for 10 minutes.
Photo by Flicker user Laurel Fan / CC BY-NC 2.0

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.


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Photo by Flicker user mollycakes / CC BY-NC 2.0



Move Over, Kale Chips! Kale Buds Are Here

By Lari Robling - April 18th, 2012

High Tunnel farming caught my eye because its extended growing season adds to the amount of local produce we get. While farm manager Aviva Asher was tidying up the winter crop to make way for spring, I discovered another benefit of local growing: use what you’ve got.




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