Chicken and Sage Breakfast Patties

Ingredients

• 1 1/2 lb ground chicken (thigh meat if you can find it)
• 1/2 small apple, peeled and finely grated
• 2 tbsp finely chopped fresh sage
• 1 tsp fresh thyme leaves
• 3 cloves garlic, minced, divided
• a pinch of ground nutmeg
• 1 1/4 tsp fine sea salt, divided
• 1/2 tsp black pepper
• 2 tbsp avocado oil, divided
• 1 bunch kale, stems removed, chopped
• 2 tsp fresh lemon juice

Instructions

1. Mix: Combine the chicken, grated apple, sage, thyme, two of the garlic cloves, the nutmeg, 1 teaspoon of the salt, and the pepper. Mix gently with your hands. Refrigerate for 10 minutes.
2. Shape: With wet hands, shape into 12 patties about 1/2 inch thick.
3. Cook the patties: Heat 1 tablespoon of the avocado oil in a large skillet over medium heat. Cook the patties for 4 to 5 minutes a side, until golden and cooked through to 165°F (74°C). Work in batches if needed and move them to a plate.
4. Wilt the greens: Add the remaining tablespoon of avocado oil and the last garlic clove to the pan and cook for 30 seconds. Add the kale and the remaining 1/4 teaspoon of salt and toss for 3 to 4 minutes, until wilted and tender.
5. Finish: Squeeze the lemon over the kale.
6. Serve: Serve the patties with the greens, and a fried egg if you want more.