Collard greens and fried chicken is a favorite dish in the deep South. I never had collards until I moved to the South. To make sure we get the right nutrients, hubby and I are eating more greens lately.
Many African Americans consider collards soul food. I just consider it amazingly good food. I love collards, especially with chicken.
Collards are a terrific source of calcium, dietary fiber, folate, iron, manganese, magnesium, niacin, phosphorus, potassium, protein, riboflavin, thiamin, vitamin A, vitamin B6, vitamin C, vitamin E, and vitamin K. Not only that, but they taste great.
Collard Greens and Fried Chicken Recipe
This is an excellent recipe, originally from the cookbook Superfoods, a super duper cookbook by Dolores Riccio that I've had for years.
Ingredients
- 1 pound collard greens (washed and stems removed)
- ½ cup chicken broth
- ½ cup gluten free flour (or ½ wheat flour if you don't need GF)
- 2 teaspoons Italian seasoning
- ¼ teaspoon dried rosemary (or 2 tablespoons fresh rosemary, minced)
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- salt and pepper to taste (use sea salt to avoid corn)
Directions
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Cook the collards and broth in a large pot for about 10 minutes until the greens are wilted and tender. Watch this carefully to make sure the broth doesn't boil away.
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Drain the greens and set aside.
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Mix the flour, Italian seasoning and rosemary in a plastic bag.
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Toss in the chicken pieces in this mixture until thoroughly coated.
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Remove the chicken and shake off the excess coating.
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Heat the oil in a large skillet.
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Brown the chicken on one side.
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Salt and pepper it.
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When one side is browned, turn it and brown the other side.
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Continue cooking the chicken until it is cooked through.
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Add the drained collards to the pan, turning the leaves in the pan juices.
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Heat the collards until they are heated through.
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Serve with a baked sweet potato or a baked white potato. It's amazing! Enjoy.
What You Need
Get yourself quality knives and excellent pans. A good cook needs tools! But what you really want is an amazing coffee machine, am I right?
Collard Greens and Fried Chicken
Author: Recipe Idea Shop
Print Recipe Pin Save This RecipeIngredients
- 1 pound collard greens (washed and stems removed)
- ½ cup chicken broth
- ½ cup gluten free flour (or ½ wheat flour if you don't need GF)
- 2 teaspoons Italian seasoning
- ¼ teaspoon dried rosemary (or 2 tablespoons fresh rosemary, minced)
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- salt and pepper to taste (use sea salt to avoid corn)
Directions
- Cook the collards and broth in a large pot for about 10 minutes until the greens are wilted and tender. Watch this carefully to make sure the broth doesn't boil away.
- Drain the greens and set aside.
- Mix the flour, Italian seasoning and rosemary in a plastic bag.
- Toss in the chicken pieces in this mixture until thoroughly coated.
- Remove the chicken and shake off the excess coating.
- Heat the oil in a large skillet.
- Brown the chicken on one side.
- Salt and pepper it.
- When one side is browned, turn it and brown the other side.
- Continue cooking the chicken until it is cooked through.
- Add the drained collards to the pan, turning the leaves in the pan juices.
- Heat the collards until they are heated through.
- Serve with a baked sweet potato or a baked white potato. It's amazing! Enjoy.
Nutrition
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- Croatian Chicken
- Wilted Kale
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- South Beach Grilled Salmon
- Grilled Scalloped Potatoes
Kathy acquired the blog, Recipe Idea Shop in 2024. She was raised on a farm in Arkansas where having a big garden and good food to eat was the norm. She shares recipes for homemade comfort food and new trending dishes.
Kathy began her blogging journey in 2011 when she founded PetticoatJunktion.com, a home décor blog focused on repurposing and upcycling furniture, and thrift store finds.