Parmesan Chicken and Kale Sauté

INGREDIENTS:

• 2 tablespoons olive oil


• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch-thick strips


• Kosher salt


• Freshly ground black pepper


• 1 medium yellow onion, diced


• 1 tablespoon freshly squeezed lemon juice


• 3 cloves garlic, minced


• Pinch red pepper flakes


• 1 large bunch flat-leaf kale (about 12 ounces), stems removed and leaves coarsely chopped


• 1/2 cup dry white wine


• 1/2 cup grated Parmesan cheese

INSTRUCTIONS:

1. Heat the oil in a large skillet over medium heat until shimmering. Add the chicken, season with salt and pepper, and sauté until cooked through, 5 to 7 minutes. Transfer the chicken to a plate and cover to keep warm.


2. Add the onion, garlic, and pepper flakes to the skillet. Sauté until the onions are starting to soften, about 2 minutes. Stir in the kale, wine, and a pinch of salt. Cover and cook for about 5 minutes, stirring occasionally, until the kale is just tender.


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