Pesto Chicken and Kale Recipe (with Video)

For the pesto and chicken
1. Place 3 cloves of garlic, a bunch of basil leaves, and some olive oil in a food processor.
2. Blend until smooth.
3. Adjust quantities based on the number of servings needed.
4. Pour the pesto over chicken breasts and let it marinate.
5. Grill the marinated chicken breasts.
For the sautéed kale
1. Trim kale, discarding the thick ribs and stems.
2. Chop the leaves.
3. In a Dutch oven or large pot, sauté kale leaves in oil until wilted.
4. Add about 3 minced garlic cloves and cook for 1 minute longer.
5. Stir in water, salt, and red pepper flakes.
6. Bring to a boil.
7. Reduce heat; cover and simmer for 20-25 minutes or until kale is tender.
Serving the dish
1. Serve the grilled chicken breasts over the sautéed kale.