Ingredients
2 Chicken thighs, cooked and shredded
12 Crimini mushrooms, sliced
2 Shallots, sliced
8 cloves Black garlic, minced
2 tablespoons Olive oil
2 tablespoons Lemon Juice
2 cups Low fat chicken broth
2 cups Baby Kale, roughly sliced
Preparation
Saute shallots and mushrooms in olive oil. Add black garlic and baby kale when they are almost done and cook until just wilted.
Add chicken and broth and simmer to heat everything. Season with lemon juice, salt and pepper to taste.
