Spicy Sweet Pea Risotto With Chicken And Kale

• 1.5 C Chicken Stock, veg stock, or water
• 3 tbsp evoo
• 1 lb. chicken breast, cut into chunks
• Sea Salt
• 1 tbsp butter
• 1/2 c diced onion
• 2 c sweet potatoes, peeled and cut into medium chunks (about 3 cups)
• 1 tbsp minced fresh gingerroot
• 2 c green or red kale, torn into pieces
• 1/2 c grated raw cheese

1. Place water or stock in pot on stove to warm.
2. Heat skillet over med-high heat until hot. Add 2 tbsp evoo and swirl to coat pan. Add chicken and pinch of salt. Saute 5 min, until chicken pieces have slightly browned. Remove chicken from pan with slotted spoon and reserve on plate.
3. Add remaining 1 tbsp of evoo and 1 tbsp butter to pan. When foam from butter subsides, add onion, saute for 3 min until translucent. Add sweet potato, ginger root, salt.
4. Saute sweet potatoe for 3-5 min, until browned. Add 1/4 c stock and stir while scraping brown bits from pan. When almost all liquid is gone, add 1/4 c of stock. Continue to add liquid after previous addition has evaporated until sweet potato is almost tender. With the last addition of liquid, add the cooked chicken, stirring together.
5. Cook until sweet potato has a little bite but is not mushy, about 12 minutes. Remove from head, add kale, and mix well. Top with cheese and serve.

chicken, evoo, chicken breast, salt, butter, onion, sweet potatoes, fresh gingerroot, green, cheese

Taken from www.epicurious.com/recipes/member/views/spicy-sweet-pea-risotto-with-chicken-and-kale-50161809 (may not work)