Chicken and Collards, an excellent Southern dish. Such deliciousness.
Chicken and Collards is a “down home meal” you will love.
This Chicken and Collards recipe is my favorite greens recipe. I never had collards until I moved to the South. To make sure we get the right nutrients, Don and I are eating more greens lately. Many African Americans consider it soul food. I just consider it amazingly good food. I love collards, especially with chicken. Don’t you?
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. This is an excellent recipe, originally from the cookbook Superfoods, a super duper cookbook by Dolores Riccio that I’ve had for years.
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?
Braised Chicken and Collards Recipe
Braised Chicken and Collards
- 1 pound collard greens (washed and stems removed)
- ½ cup chicken broth
- ½ cup gluten free flour (or 1/2 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)
- 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.
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Recipe Nutrition Information
This recipe is GF, DF, NF, SF, EF, CF (use sea salt)*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
This recipe was originally posted on Recipe Idea Shop in 2010 and updated October 30, 2020.