This was simple and yummy.

1 clove garlic, grated

1″ ginger, peeled and grated

juice of 1 lime

soy sauce – start with a tablespoon or two

liquid oil (I used liquid coconut oil) – probably about a tablespoon

6 boneless, skinless chicken thighs


1 bunch lacianto kale, stem removed and thinly sliced

Combine all the ingredients except the butter and kale. Toss together and marinate for as long as you have time for – I marinated for 5 minutes but a couple hours would probably be good.

About 20-30 minutes before you want to eat, preheat the broiler with a cast iron pan in the oven.

Start stir-frying the kale in some butter over medium-high heat. Drain the chicken marinade into the kale and continue cooking. (You will boil the heck out of it, so you don’t need to worry about bacteria.)

When the oven is hot, arrange the chicken thighs in the cast iron pan. Broil for 5 minutes.

Meanwhile, keep stirring the kale. Turn down the heat if you need to. When you remove the chicken to flip it, pour any liquid that accumulates into the kale.

Broil the chicken for 5 more minutes. When it’s done, add it and all accumulated liquid to the kale.