Roasted Half Chicken with Smoky Braised Kale

I have been serving this chicken, prepared in exactly this way, for quite some time now and it’s remarkably well received year after year. Some Gjelina customers order this and only this, despite having more than sixty items at any time to choose from; it’s one of those classic dishes that neighborhood regulars seek. We bone the leg, brine the chicken for a few hours, and then cook the legs to order in a cast-iron skillet instead of roasting them with the breasts. This cuts down on the cook