TERIYAKI CHICKEN RICE BOWLS WITH GARLICKY KALE

INGREDIENTS

1 lb teriyaki chicken thighs

1 cup white rice

2 bunches kale, stems removed and chopped

3 - 4 garlic cloves, minced

1 tbsp vegetable oil

¼ cup water

Salt and pepper to taste

INSTRUCTIONS

Cook the chicken either in a cast iron skillet or on the grill. Your choice. Cook the rice however you usually do.

For the kale, heat a large skillet to medium heat. Add the vegetable oil, let it heat up, then add your garlic. Keep stirring it, cooking it only for a minute or so until it’s lightly golden. Add the kale and the water, give everythin a gentle stir, and watch until the kale begins to wilt. Cover the pan and let it steam for about 5 minutes. Then, remove the lid, season with however much salt and pepper you’d like, and stir the mixture until the water has mostly evaporated and the kale is tender, about 2 to 3 minutes more. Remove from the heat and set aside.

Now, to assemble the bowls. Rice is the base, add chicken to one side and kale on the other. Garnish with sesame seeds. Enjoy!