Don't toss those kale stems. Chop, place in a heavy plastic bag, and freeze. Add the pieces to your next batch of vegetable soup.

Lori Powell


Romulo Yanes

Recipe Summary

25 mins
16 mins
41 mins


Ingredient Checklist


Instructions Checklist
  •  Rub kale with 1 Tbsp. lemon juice and 1/4 tsp. salt in a large bowl until tender and slightly wilted, about 1 minute. Whisk buttermilk, 1 Tbsp. oil, 6 Tbsp. cheese, Worcestershire sauce, 1 garlic clove, 1/2 tsp. pepper, and remaining 1 Tbsp. lemon juice in a medium bowl until well combined.

  •  Place a rack 6 inches from heating element; preheat broiler. Lightly oil a small baking sheet. Line a large baking sheet with foil; oil foil. Mix panko, rosemary, remaining 1 Tbsp. cheese, remaining garlic clove, and 1/4 tsp. pepper in a shallow bowl. Put egg in another shallow bowl. Dip halved artichokes one at a time in egg, then panko; transfer to small baking sheet. Brush chicken and onion slices with remaining 1 Tbsp. oil; season with salt and pepper. Arrange in a single layer on lined baking sheet.

  •  Broil chicken and onion until onion is golden and tender and chicken is cooked through, about 5 minutes for onion and 8 to 10 minutes for chicken. Transfer to a cutting board and let chicken rest. Broil artichokes, turning, until golden brown and crisp, about 6 minutes.

  •  Slice chicken. Toss kale with half of dressing and top with chicken, onion, and artichokes. Drizzle with remaining dressing, sprinkle with pepper and serve.

Nutrition Facts

343 calories; fat 15g; saturated fat 4g; cholesterol 109mg; fiber 8g; protein 28g; carbohydrates 26g; sodium 574mg; iron 3mg; calcium 266mg.