Chicken with cavolo nero and polenta

Ingredients

For 1 serving

• Chicken breast140 g
• Tuscan kale200 g
• Polenta (cornmeal)55 g
• Garlic1 clove
• Chili pepperto taste
• Extra virgin olive oil10 g
• Rosemaryto taste
• Saltto taste

In season: November – February

Method

1. Bring two pans of salted water to the boil, one for the polenta and one for the cavolo nero. Wash the cavolo nero, strip out the tough central rib and cut the leaves into strips.
2. Pour the polenta into its water in a thin stream while whisking and cook for 10 minutes over low heat, stirring constantly, until thick and soft; keep covered.
3. Meanwhile blanch the cavolo nero for 5 minutes, until tender; drain. Heat half the oil in a frying pan over medium heat with the peeled, crushed garlic and the chilli, add the cavolo nero and toss for 3 minutes, until well flavoured; salt it.
4. Slice the chicken breast about 1 cm thick and salt it. Heat the remaining oil in another pan over medium-high heat with the rosemary and brown the chicken for 6 minutes, turning, until golden and cooked through.
5. Spoon the polenta onto plates and serve the chicken and cavolo nero on top.