Chicken, Kale and Pumpkin Stew

We love the taste of kale with chicken stock so much that we have started to use it when making kale as a side vegetable. Feel free to substitute squash if pumpkin is not available

• 2 tablespoons olive oil
• 1 3-4 pound chicken, cut in serving pieces
• 1-1/4 cup chopped onions
• 1 small, or 1/2 medium jalapeño, minced fine
• 3 cups peeled, seeded sugar pumpkin in 1 inch dice
• 1 cup chicken stock, heated
• 1 bunch kale, cleaned and chopped
• 3 fresh sage leaves or 1/4 teaspoon dried
• Salt to taste
• Freshly milled pepper to taste

METHOD

Heat olive oil in 6 quart Dutch oven over high heat. Brown chicken on skin side. Lower heat to medium and turn chicken. Add onions and minced jalapeno. Cook until onion is soft.

Add pumpkin and heated chicken stock. Top with kale. Cook, covered, for 5 minutes, or until kale has wilted.

Stir kale into stew with the sage. Lower heat and simmer, partly covered, for 35 to 40 minutes. Season with salt and freshly milled pepper.

Serves 4 - 6.

recipe from www.inmamaskitchen.com

 

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