Name: Grilled Lemon-Rosemary Chicken Thighs with Sautéed Tuscan Kale and Roasted Shallots
Prep time: 20 min
Cook time: 30 min
Total time: 90 min
Yield: 4 servings
Cuisine: Italian / Tuscan-inspired
Ingredients: 720 g Boneless skin-on chicken thighs; 2 lemons Fresh lemons (zest + juice); 4 tsp Fresh rosemary, finely chopped; 4 cloves Garlic, minced; 280 g Tuscan (lacinato) kale, destemmed and sliced into 1/2" ribbons; 200 g Shallots, peeled and halved lengthwise; 6 tbsp Extra-virgin olive oil; 4 pinches (about 1/2 tsp) Red pepper flakes

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