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Author Notes: Honestly, despite my desires, I don’t have time to spend all morning cooking (or all evening for that matter!). This is a quick and easy recipe, hearty but not heavy. You may want to serve it with a crusty loaf of sourdough for sopping up all the ale broth! —Stephanie
Makes 1 pot
- 1 tablespoon butter
- 4 cloves garlic, chopped
- 1 onion, chopped
- 1 boneless, skinless chicken breast, chopped
- 1 tablespoon lemon pepper, divided
- 12 ounces amber ale
- 1 cup vegetable broth
- 1 cup water
- 1 bunch kale, chopped (about 4-5 cups)
- 1 cup ditalini pasta
- 3 bay leaves
- 1 whole star anise pod
- 4 ounces baby spinach
- optional Parmesan cheese, for serving
- In large pot, melt butter over medium heat. Add garlic, onions, chicken. Sprinkle with half of the lemon pepper. Sautee until chicken is browned.
- Deglaze pan with beer.
- Add vegetable broth, water, and kale. Increase heat to medium high and bring to boil.
- Add kale, pasta, and remaining spices. Reduce heat, cover, cook 8 minutes.
- Remove from heat. Remove star anise and bay leaves from pan. Stir in spinach.
- If it’s a little too thick, add a bit more water or broth to thin…or heck, add more beer if you’re serving it to adults! Top with Parmesan, if desired, and serve.