Chicken meatballs with braised lemon & kale

Oil, olive	1 tablespoon + 1 tablespoon
Shallots, minced, divided	2 medium
Scallion, minced	1
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	1
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.