Chicken and Tuscan kale

Chicken and Tuscan kale

Ingredients

• 6 thigh cutlets, on the bone
• A bunch of Tuscan kale
• 6 cloves of garlic, chopped
• Bread, cut and baked into croutons
• Salt and pepper

Method

1. Fry chicken pieces for half hour on each side, on low fire. Set aside.
2. Discard some oil from the pan. Add garlic. Sautee for 2 minutes.
3. Add kale. Fry for a few minutes, but still crispy.
4. Add croutons. Mix thoroughly. Add chicken.

Enjoy!