 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2/3 | tablespoon | olive oil | 1 1/8 | large | Onion, chopped | 1 1/4 | bunchs | Kale | 1/4 | cup | cider vinegar | 1 | ounce | Prosciutto | 1/2 | pear, large (approx 2 per lb) | pear (thinly sliced) | 2 | dash | black pepper | 3/4 | wedge (1.33 oz) | feta cheese, herb and garlic | 1/2 | pound, raw | chicken breast, boneless, skinless, (broiled & chopped) |
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Steps
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Sequence
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Step
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| | 1 | Heat half the oil in a heavy skillet. Add onions and salt. Cook onions, scraping the brown bits from the bottom of the pan vigorously and often until the onions are carmelized (about 30 minutes) | | 2 | Meanwhile, steam kale for about 7 minutes. Drain well and squeeze all excess water out of it. | | 3 | When the onions are carmelized, add vinegar to the pan scraping up any remaining pan deposits. Continue cooking until most of the liquid has evaporated (about 5 minutes). | | 4 | Heat remaining oil in skillet and cook the prosciutto for one minute and add the onion mixture. Then add the kale, pears, pepper, and half the feta. Mix well. | | 5 | Transfer to a plate and top with chicken and remaining feta. |
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