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
cloves garlic, chopped
boneless, skinless chicken breast, chopped
lemon pepper, divided
kale, chopped (about 4-5 cups)
whole star anise pod
Parmesan cheese, for serving
In This Recipe
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.