chicken with kale

FemiHealth: skillet chicken with kale

skillet-chicken.jpg

2 Tbsp. olive or canola oil, divided
4 chicken legs (about 1 lb.), skinless
4 chicken thighs (about 1 lb.), skinless
4 cloves fresh garlic, chopped
1 package (16 oz.) pre-cut fresh kale, divided
1/2 tsp. salt, divided
Freshly ground black pepper
1 Tbsp. Italian seasoning, plus 1/2 tsp.
1 can (14.5 oz.) no salt added fire-roasted diced tomatoes, undrained
1¾-2 cups low-sodium chicken broth

Preheat oven to 325 degrees F.


wt