Collard greens are like the cool kids of Southern cuisine—healthy and tasty, but often misunderstood. Here's a great recipe to get to know this fabulous green, if you aren't already acquanted!
One Pot Chicken and Collards
Bring all the hostages home.
Collard Greens are my new best friend! When my doctor told me I should add more calcium to my diet, I searched for some good sources outside of dairy, as I am lactose intolerant. Collard Greens are one of the vegetables with the most calcium per serving. Being a Jersey girl didn’t give me much experience with Collards. Fortunately, my years in South Carolina made me aware of the richness and possibility of this vegetable available in every produce section in the South Collard are frequently cooked with pork, which I don’t eat. I substituted chicken thighs with the skins and added white wine for flavor. The results? So delicious, beyond what I thought. Now I am a Collards fan!! I served the Chicken and Collards with rice, a long time South Carolina tradition.
Foodie Lit
“I see cats as mysterious, introspective creatures that beg to be given a spiritual nature,” author and artist Robert R. Davis told me when we discussed his novel, The Various Stages of a Garden Well-Kept. The cat, Frieda Kahlo, named after a famous artist, is a wise and eternal cat present in the lives of several generations of the Kagoerge family both in their original country of Greece and later in the United States. The cat with her own narrative voice, moves between the real and spiritual world, bringing illumination to the characters and the readers in this beautfully written novel of 3 generations of a family searching for home and security.
One Pot Chicken and Collards
Yield: 2-3
2 medium potatoes, halved and cut into 2” slices
1 large carrot, halved and sliced into 1” slices
2 tablespoons extra-virgin olive oil
3 to 4 cloves garlic or radishes, minced
1 small fennel bulb, thinly sliced or chopped
10 to 12 ounces collard greens, washed thoroughly
2 chicken thighs with skin
1/2 cup dry white wine, divided
Leaves from 2 sprigs fresh rosemary, or 1 2 teaspoon dried rosemary
2 sprigs of thyme, leaves removed or 1 teaspoon dried thyme
2 sprigs fresh parsley, chopped, or 1 teaspoon dried parsley
1 teaspoon sweet paprika
1 teaspoon salt
1/4 teaspoon freshly ground pepper
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Boil the potatoes and carrots until they can be pierced with a fork but still firm.
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Cut the collard greens away from the stems. If you have fresh whole collards, stack several leaves at a time, roll up and cut into thin strips, cutting them in half to shorten them. If you have bought them pre-cut, check to see if thick stems remain and cut them out. Save for future soup stock!
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Sprinkle the chicken on both sides with paprika, salt and pepper. Over medium heat, heat the oil in a large skillet. Add chicken and brown on both sides. Add the garlic and sauté for 2-3 minutes. Remove from skillet and reserve.
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Add more oil if necessary. Add the collard greens. Turn the heat up to medium-high and cook, stirring frequently.
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Add potatoes, carrots and chicken to skillet. Add 1/4 cup wine, then the rosemary, thyme and parsley. Turn the heat down to medium and cook until the chicken reaches 160F or 71C.
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Remove chicken and vegetables from pan and reserve. Add ¼ cup wine back into pan. Stir over low-medium heat until the wine is reduced. Pour over chicken and vegetables. Taste and adjust seasoning. To keep the Southern tradition, serve with rice or with grits (Grits Recipe).
Expandthetable suggestions
Add other veggies: onions, zucchini, tomatoes, etc. all sliced or chunked
Greens: Use other greens, such as kale, chard, dandelion greens or spinach in place of collard greens. Spinach takes less time to cook so adjust accordingly.
Herbs: Add other herbs, such as sage, oregano, or tarragon in fresh or dried form.
Other meat: Replace chicken beef or lamb cut into strips or cubes. For a spicier recipe, add sausage, cut into 1/2 inch slices.
Vegan: Substitute seitan, tofu or vegan sausage for chicken.
Add heat: Sauté 1 jalapeños or other hot peppers with collard greens. Remvoe seeds for less heat.
