Roasted herb chicken with morels and watercress salad
Indulge in the flavors of roasted herb chicken combined with earthy morels and peppery watercress in this delightful salad bursting with culinary goodness.
Ingredients:
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- 1/4 teaspoon red chile flakes
- 2 bunches kale, rinsed and dried, ribs and stems removed, leaves thinly sliced crosswise
- Kosher salt
- Freshly ground black pepper
Instructions:
- Prepare all the necessary ingredients for the dish.
- Heat the oil in a large skillet or Dutch oven over medium heat. Cook the garlic and chili flakes for about 2 minutes until the garlic is lightly browned.
- Add the kale in small portions and mix well with the oil. Once all the kale is in the pan, cover it and let it steam for 5 minutes.
- After uncovering, season with salt and pepper according to your taste and cook for an additional 3 minutes or until most of the moisture has evaporated. Serve the dish right away.
Summary:
- Calories: 3469 kcal
- Fat: 229 g
- Protein: 221 g
- Carbs: 97 g
- Potassium: 4560 mg
- Magnesium: 462 mg