Sautéed Baby Kale and Swiss Chard with Radishes and Cremini Mushrooms

Menu
Maple Chicken Breasts
Sautéed Baby Kale and Swiss Chard with Radishes and Cremini Mushrooms
Long Grain & Wild Rice

Swiss Chard

Baby Kale

With the amount of fresh vegetables we have in our fridge I thought I should make something using up as many of them as possible.  In a sauté pan, heat up a tablespoon of olive oil and a tablespoon of butter.  Add diced shallot, 2 minced cloves of garlic and 1/4 teaspoon of red pepper flakes.  Cook until the shallots begin to soften up.

Add sliced cremini mushrooms and sliced radishes.  I used about 5 oz of mushrooms and 2 or 3 radishes.  Continue to sauté, salt and pepper for taste.  Add about 1.5 tablespoons of white balsamic vinegar and continue to cook on low heat.

Add in your greens, I used Swiss Chard and Baby Kale but it would be good with spinach too.  Let the greens cook down and continue to stir in with the other vegetables.

Maple Chicken Breasts
Season two bone-in chicken breast liberally with The Gateway to the North Maple Sugar Seasoning from The Spice House.  This seasoning contains pure maple sugar, granulated brown sugar, coarse Kosher salt, Tellicherry pepper, garlic, onion, and green onion flakes.  Cook on 350 degrees for 45 minutes to an hour depending on the size of the chicken breasts.  Be sure the internal temperature is 170 degrees.

I served this with a box of Near East Long Grain & Wild Rice Mix - Garlic Herb. The rice takes about 25-30 minutes to cook. So to time everything correctly you should start your rice when you are cooking the greens.

S loved the chicken and the mushrooms from the vegetable sauté.  Chris really liked the chicken but was not crazy about the vegetables, he is more of a corn and green bean veggie person.  I thought the vegetables were really good.

This meal was rated 3 asparagus spears