He said to me, as he took his first bite,

“What the holy hell fire did you put in this?!”

Um, I’m not really sure how to take that – I think I’ll proceed in my dreamland to believe that he enjoyed the spice. Or, perhaps when publishing the recipe, I’ll back off the heat in the directions.
Yes, let’s do that.

The meal, though, you have to admit, is beautiful and chock full of all the goody veggies and flavors you could imagine – for a nice and spicy dish.

It’s really quite lovely: Sweet Butternut Kale & Spicy Chicken

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Sweet Butternut Kale & Spicy Chicken

1 Tbs. olive oil
1 cup butternut squash, peeled and cubed
1 cup kohlrabi, peeled and cut into thin “noodles”
1 cup green kale, destemmed and very finely chopped
sea salt and pepper
1 tsp. honey

1 Tbs. olive oil
1 large chicken breast (boneless, skinless)
sea salt and pepper
1 tsp. Melinda’s Red Savina Hot Sauce

Heat the olive oil in a medium pot and add the veggies. Season with plenty of salt and pepper and continue cooking and stirring until the squash is soft and the kale is bright green. Drizzle with honey, stir, and then set aside.

Using the same pot, add the last Tbs. of oil. On high heat, sear both sides of the chicken breast for about 1 minute each. Generously season both sides with salt and pepper. Drizzle in your preferred heat amount of hot sauce. Cover and reduce heat to a simmer.
Flip the chicken after about 6 minutes.
Cook until the chicken is completely cooked through, about 5 more minutes.

Serve spicy chicken over the sweet veggies.

Have water on hand in case you were heavy handed with the hot sauce! (I guess).

I think he finished up with a bowl of ice cream to cool down more thoroughly.