CHICKEN AND KALE IN CREAM SAUCE

Steps:

• Heat 1 tablespoon olive oil in a large skillet or nonstick frying pan over medium-high heat. Add 4 chicken thighs and sear until golden brown, 3 to 4 minutes per side. Remove chicken thighs onto a plate. Repeat with remaining chicken thighs.
• Heat the remaining olive oil in the same skillet over medium heat. Add onions and 1 pinch salt. Cook and stir until softened, about 5 minutes. Stir in garlic; cook until fragrant, about 1 minute. Add kale and cook until slightly wilted, about 1 minute.
• Pour in heavy cream; season with salt and pepper. Return chicken thighs with their juices to the skillet, ensuring chicken is evenly distributed. Bring cream to a simmer. Cover and cook on medium-low for 8 minutes.
• Take the lid off of the skillet and flip chicken thighs. Increase heat to medium and cook, uncovered, until cream starts to thicken, about 4 minutes. Let rest for 2 minutes before serving.