I kept this dish really simple. I tossed the kale into a steamer basket and sprinkled a bunch of salt all over it. As the kale steamed the salt melted and covered all of the leaves seasoning them perfectly. And while the chicken was cooking I thinly sliced the red cabbage and sauteed it in olive oil. Once it become softer and a little caramelized I braised it in red wine until it was completely tender and the liquid reduced quite a bit. The cabbage and wine reduction acted as the sauce with a sweet and sour hit of flavor.
Free-range Pastured Chicken - Mountain View Poultry
Sustainably-grown Kale - 3 Springs
Organic Red Cabbage - Culton Organics