Chicken or Pork with Lemons and Kale



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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.

Ingredients:

  • 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

Directions:

  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.


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Author: April

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

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