In her stunning new cookbook, Australian food writer and stylist Donna Hay introduces this dish: “Robust kale needs a strong flavor to complement it, which is why the salty tang of preserved lemon is ideal, as well as the toasted nuttiness of the almonds. You could eat this dish as a warm salad and it’s the ideal leftover for lunch at the office.”
She’s right.
Preserved lemons are available on some grocery store olive bars, at specialty markets and at Sur La Table stores.
Preserved Lemon Chicken With Kale
4 servings
Adapted from “Donna Hay Fresh and Light: 180(plus) New Recipe and Flavour-Packed Ideas to Find the Perfect Balance” (HarperCollins, April 9, 2014).
Rind of 1/2 preserved lemon (see headnote; may substitute 1 tablespoon finely grated lemon zest)
3 cloves garlic
1 tablespoon vegetable oil
1/4 cup slivered almonds
3 cups cooked brown rice
1 pound thinly sliced chicken cutlets
7 ounces baby kale
Cut the lemon rind into very thin, fine pieces (like shreds) to yield 2 tablespoons. Smash the garlic with the flat side of a chef’s knife, then coarsely chop. Combine those ingredients in a small bowl, then stir in the oil until well incorporated.