Crispy Chicken Thighs With Kale & Croutons

• 1 tablespoon olive oil
• 6 bone-in, skin-on chicken thighs
• 2 tablespoons kosher salt, plus more for seasoning chicken
• 2 pinches freshly ground black pepper
• 10 cups chopped Tuscan kale (about 10 ounces)
• 3 cups torn bread chunks (about 6 ounces)
• 2 garlic cloves, peeled and minced
• 1 pinch crushed red pepper flakes
• 1/2 lemon, juice of

1. Add the olive oil to a large, heavy skillet, preferably cast-iron. Set over medium heat. Season the chicken thighs with salt and pepper. Add them to the skillet, skin side down. Cook like this, without moving, until the fat has rendered and the skin is deeply golden brown and crispy, 15 to 30 minutes. Fiddle with the heat, reducing to medium-low if the skin begins to burn before it gets evenly golden brown.
2. Meanwhile, bring a large pot of water-figure about 4 quarts-to a boil. Add the 2 tablespoons salt. Add the kale and cook for about 2 minutes until tender. Drain into a colander. Don't worry about squeezing out any extra water-we'll want that moisture later.
3. Turn the thighs over and continue cooking until the other side is deeply golden brown and the meat closest to the bone is cooked through, 15 to 20 minutes more.
4. When done, transfer the chicken thighs to a plate, leaving all the fat in the pan. Immediately add the bread to the pan. Toss in the fat and spread into an even layer. Now leave alone until golden-brown and toasty. Add the garlic and pepper flakes and toss. Let toast for a minute, then add the kale and toss. Cook for 5 or so minutes, until everyone is hot and happy. Squeeze lemon juice on top. Season with salt to taste.
5. Nestle the chicken thighs back in the pan. Serve immediately.

olive oil, chicken, kosher salt, ground black pepper, kale, bread, garlic, red pepper, lemon

Taken from food52.com/recipes/77151-crispy-chicken-thighs-with-kale-croutons (may not work)