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Friday, September 2

Chicken meatballs with braised lemon & kale

Oil, olive
1 tablespoon +
1 tablespoon
Shallots, minced, divided
2 medium
Scallion, minced
Garlic, minced
2 cloves
Red pepper flakes, crushed
¼ teaspoon
Chicken, ground
1 pound
Salt, kosher
1 teaspoon
Pepper, freshly ground
1 teaspoon
Lemon, very thinly sliced, seeds removed
Broth, chicken, low-sodium
2 cups
Kale, curly leaf, stems removed
1 bunch
  1. Heat 1-tablespoon oil in a large heavy pot over medium heat. 
  2. Add the half the shallot, scallion, garlic, and red pepper flakes. 
  3. Cook, stirring constantly, until softened and fragrant, about 6 minutes. 
  4. Add one-third of the chicken, and cook just until cooked through, breaking up any clumps. 
  5. Transfer to a medium bowl, and let cool slightly. 
  6. Add the remaining chicken to the bowl, and season with salt and pepper. 
  7. Wipe out the pot, add 1-tablespoon oil, and heat over medium-high heat until hot but not smoking. 
  8. Form eight meatballs, each about 2 to 2 ½-inches in diameter, and add to the pot. 
  9. Cook until lightly golden brown on all sides, about 6 to 8 minutes; transfer to a plate. 
  10. Add the remaining shallot and lemon slices, and cook until the lemon slices are tender and starting to turn light golden brown, about 2 minutes. 
  11. Add the broth, and return the meatballs to the pot. 
  12. Bring to a simmer, lower the heat, and cover. 
  13. Cook until cooked through, about 8 to 10 minutes. 
  14. Add the kale to the pot, and cook until tender and bright green, about 4 to 5 minutes. 
  15. Season with salt and pepper; remove from heat. 
  16. Divide the kale and sauce among four shallow bowls, topping with the meatballs and lemon slices. 
  17. Garnish with thinly sliced scallions and serve.

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