Quick Chick & Kale Supper

Servings 2 large servings

10 large kale leaves stems stripped and leaves chopped
1 boneless, skinless chicken breast pounded to even thickness
2 tablespoons olive oil
1 tablespoon garlic chopped
1 can fire roasted or Mexican style tomatoes 14 - 15 oz. can
1 can beans -black or cannellini rinsed and drained (omit beans for low carb version.)
1 teaspoon mixed Italian herbs oregano, basil, rosemary, red pepper flakes
parmesan cheese coarsely grated

Heat oil in sauté pan on medium heat and add garlic. Stir 2 minutes. Add kale and cook 4 minutes with lid on. Stir once or twice while cooking. Push kale to side of pan and add chicken. Cook 2 - 4 minutes on both sides (depending on thickness of meat). Turn heat to medium low and add tomatoes and beans. Season with herbs. Heat until mixture bubbles and chicken is no longer pink. Transfer to serving dish, slice chicken, and sprinkle with cheese. (Recipe #665)