Chicken or Pork with Lemons and Kale

I made this same dish, previously, using a cut up boneless pork roast, and my husband loved it. But since my daughter doesn’t eat pork, I made it again, using chicken. The fresh lemon slices really add a nice flavor to this, better than just using the juice. They are edible, peels and all, but you might want to pick them out of you dish if you have a history of kidney stones, since lemon peels are abundant in oxalic acid, which may contribute to the formation of kidney stones in some people.


  • a family pack of boneless chicken thighs or a boneless pork roast, cut up
  • 1 onion, cut up
  • 4 cloves garlic, chopped
  • 1/2 cup Pinot Grigio wine
  • 1 cup water
  • 2 tsp ground rosemary
  • 2 tsp sage
  • 2 tsp thyme
  • 1/2 tsp ground oregano
  • 2 lemons, sliced, with seeds removed.
  • 1 bunch kale, torn off center stalks, into bite sized pieces


  1. Toss everything in your pressure cooker (kale last).
  2. Cook on high pressure for 20 minutes.
  3. Quick release.
  4. Give it a gentle stir.
  5. Serve over rice (cooked separately).

Note: This may seem rather soupy, with a lot of liquid., But I assure you that it has turned out the way it should be. This dish does not have a thickened gravy. Just spoon the meat and vegetables on top of the rice, draining off most of the liquid as you scoop it out of the pot.

Author: April

I like coding, cooking, crafting, collecting, chatting, cats, and a few other hobbies that don't begin with the letter C.

Leave a Reply

Your email address will not be published. Required fields are marked *