Italian Kale Salad, Sage-Stuffed Chicken Thighs, Browned Butter and Sage Tagliatelle
Rinse kale. Remove stem/rib in middle by folding leaf in half and slicing along rib. Chop or tear leaves into bite-sized pieces. In a large bowl, toss kale with juice from half the lemon (1-2 Tbsp) and 2 Tbsp olive oil. Set aside to allow dressing to tenderize kale. Rinse sage and pull leaves from stems. Rinse chicken thighs and pat dry. Trim fat and excess skin. Pull skin back, leaving it attached on one side. Season chicken with salt and pepper, and place a single layer of sage leaves directly on meat. Replace skin, covering sage, then lightly coat top of skin with olive oil. Place chicken in a greased, oven-safe dish. Bake in top third of oven for 30-35 minutes, until juices run clear (recommended internal temperature of 170F). While the chicken bakes, place a large pot of water on to boil and heat a pan to medium heat. Chop remaining sage. Put 4 pats of butter and chopped sage in skillet over medium heat. As the butter melts, gently swirl or whisk. The butter will foam, then small particles at the bottom (milk solids) will start to brown and smell nutty (watch carefully as the butter quickly goes from brown to burnt). Once butter is brown, remove from heat, and stir in juice from remaining half of lemon (1-2 Tbsp). Add salt to boiling water. Gently separate pasta and drop into water. Cook 4-5 minutes (fresh pasta cooks more quickly than dried). Drain water and toss pasta in sage-lemon-browned butter mixture. Toss kale again to redistribute dressing. Using a vegetable peeler or knife, shave or slice thin pieces of parmesan over salad. Add pine nuts. Remove chicken from oven and serve with pasta.