1 bunch kale, stems removed, leaves torn into small pieces (I used Lacinato kale)
2 garlic cloves, peeled and thinly sliced
Extra virgin olive oil
1 small lemon
Preheat the oven to 350. Place the chicken breasts on a baking sheet, rub them with olive oil and season with sea salt and pepper. Bake for 30-35 minutes or until the inside of the chicken breast is no longer pink.
While the chicken is cooking, prepare the kale. Soak and rinse the kale in several changes of cold water. Place the kale in a wide pan with no more water than what clings to it from it’s soak. Turn the heat onto medium-low, add a pinch of sea salt, and cover. Cook until tender and wilted, about 4-6 minutes. Remove the greens from the pan and place them in a bowl.
Pour out any leftover liquid that remains in the sauté pan from the kale. Add in two tablespoons of olive oil and place the pan over medium heat. Add the sliced garlic and cook for a minute or until you start to smell the garlic, but don’t brown or burn it. Add the kale back into the pan and stir it around to coat it evenly with the olive oil and garlic. Add the juice from 1/2 a lemon. Stir to combine. Taste. Season as needed with sea salt and black pepper.
Once the chicken is finished cooking, remove it from the oven and thinly slice it. Divide the kale into individual serving bowls. Top the kale with a chicken breast. Crumble feta over the chicken and finish with a squeeze of lemon juice, a drizzle of olive oil, and a little black pepper.