These days I am always looking for healthy meals and lots of veggies. While surfing the net, I came across this recipe from Bon Appetit.

It has been adapted and doubled to feed the hungry men in my home.

I hope you enjoy it as much as we did.

Ingredients:

4 tablespoons olive oil, divided
2 tablespoons parsley, chopped
1 tablespoon rosemary, chopped
5 basil leaves, chopped
1 tablespoon rosemary, chopped
2 medium shallots, minced, divided
1 scallion, minced (all parts), plus thinly sliced green tops for garnish
4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
2 pound ground chicken meat
2 teaspoon kosher salt and freshly ground black pepper, plus more
2 lemon, very thinly sliced and seeds removed
2 cups low salt chicken broth
1 large bunch curly kale, destemmed
Salt/Pepper to taste
Instructions:

Heat 1 Tbsp. olive oil in a large heavy pot over medium heat. Add shallot, scallion, garlic, and red pepper flakes. Cook, stirring constantly until softened and fragrant, about 6 minutes.

Add 1 lb. of ground chicken and cook just until cooked through, breaking up any clumps. Transfer to a medium bowl and let cool slightly. Add remaining chicken meat, salt, and several grindings of black pepper, parsley, rosemary and basil. Mix just to combine. Wipe out pot and add remaining Tbsp. oil. Heat over medium-high heat until hot but not smoking. Form meat mixture into 10 – 12 meatballs and add to pot (mixture will be soft). Cook until light golden brown on all sides, 6–8 minutes total. Remove meatballs to a plate; set aside.

Add remaining shallot and lemon slices and cook until lemon slices are tender and starting to turn light golden brown, about 2 minutes. Add chicken broth and return meatballs to pot.

Bring to simmer, lower heat and cover. Cook meatballs until cooked through, 8-10 minutes. Add kale to pot, and cook until tender and bright green, 4–5 minutes. Season with salt and pepper and remove from heat. Serve with some of the broth and garnish with sliced scallion tops, parsley and serve.

BUEN PROVECHO!