Braised Chicken with Kale

Kale is one of those winter super foods.  But some people don't enjoy it on its own.  Here's a dish that combines it with inexpensive chicken pieces and pantry ingredients for a great and pretty simple dinner.  In a pinch or if you're a complete kale-ophobe, you can substitute spinach.  Just know that the more tender spinach won't stand up as well to the long cooking and will be quite soft.

Braised Chicken with Kale
Makes 6-8 servings.
Adapted from Cooking Light.

2 tablespoons olive oil, divided
8 boneless skinless chicken thighs
Freshly ground black pepper
Kosher salt
1/4 cup all-purpose flour
2 tablespoons minced garlic
2 bunches kale, tough ribs removed and roughly chopped
1 (14.5-ounce) can no-salt-added fire-roasted diced tomatoes, undrained
1 (14.5-ounce) can fat-free, lower-sodium chicken broth
1 tablespoon red wine vinegar (Do NOT leave this out...it adds just the right acidity.)

Preheat oven to 325°.

Heat a Dutch oven over medium-high heat. Add 1 tablespoon olive oil. Sprinkle the chicken with black pepper and 1/4 teaspoon salt. Place flour in a dish, and dredge chicken. Place 4 chicken thighs in pan, and cook for 2 minutes on each side, until browned. Remove from pan. Repeat procedure with remaining thighs, adding oil if necessary. Remove from pan.

Add  any remaining olive oil to pan. Add garlic; cook for 20 seconds. Add half of kale; cook for 2 minutes. Add remaining half of kale; cook 3 minutes. Stir in tomatoes and broth; bring to a boil. Return chicken to pan. Cover and bake at 325° for 1 hour and 15 minutes. Remove chicken from pan; stir in vinegar. Serve chicken over kale mixture.