70 Mins

• 2 Whole Chicken Legs
• 1 cup Chicken Broth
• ¼ cup Flour
• 3 Garlic Cloves, chopped
• 1 bunch Kale, stems removed and roughly chopped
• 1 Tbsp Red Wine Vinegar
• 2 Tbsp Neutral Oil, divided
• Sea Salt and Freshly Cracked Black Pepper

Preheat oven to 325 degrees.

Heat a Dutch oven over medium-high heat. Add 2 teaspoons oil. Sprinkle chicken with black pepper and 1/4 teaspoon sea salt. Place flour in dish, and dredge chicken. Place legs in pan, and cook 1 1/2 minutes on each side. Remove.

Add remaining 2 teaspoons oil to pan. Add garlic and cook 20 seconds; then add half of kale and cook 2 minutes. Add remaining kale and cook 3 minutes. Stir in broth and bring to boil. Return chicken to pan. Cover and bake at 325 degrees 1 hour. Remove chicken from pan; stir in vinegar. Serve chicken over kale mixture.