Ghabiba’s Date-Kale not-salad

Ingredients:

• 17 pitted dates chopped tiny, like think the size of your pinky nail

• two bunches of kale, tear the leaves of and shred them roughly

• balsamic vinegar, measure with your heart (sorry)

• about 1kg deboned chicken thighs, cut into strips (I use kitchen scissors, much faster)

• 1 teaspoon pink Himalayan salt

• pepper, freshly ground

• olive oil

Method:

• Fry chopped dates in olive oil on low-medium heat for 2 mins

• Splash some balsamic in and let simmer for another few mins

• add chicken and stir

• add salt

• stir some more

• put the lid on and let cook for a while, I dunno maybe 20 mins on low-medium. You can check if it needs stirring or a little water but usually the chicken will release some of it's water into the pot

• add the kale. It'll fill the pot but then, sadly, it will wilt like a writer who just got a form rejection

• splash some more balsamic on the kale before it wilts, cover the pot

• let cook another 10-ish mins, stirring occasionally

• when the chicken is cooked, enjoy with sushi rice (I know, I know, but I promise this is the best rice to eat it with)

Added bonus, if you have it, sprinkle some pomegranate seeds on top. It'll look pretty (and taste delicious) and we like that.