Chicken and Collards, an excellent Southern dish. Full of goodness.
Chicken and Collards
Hi. It’s Lois in the kitchen, talking about Chicken and Collards, a dish I never had until I move to the South. 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. This is an excellent recipe, originally from the cookbook Superfoods, a super duper cookbook by Dolores Riccio.
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Braised Chicken and Collards Recipe
Braised Chicken and Collards
- 1 pound collard greens (washed and stems removed)
- 1/2 cup chicken broth
- 1/2 cup flour or 1/2 cup gluten free flour)
- 2 teaspoons Italian seasoning
- 1/4 teaspoon dried rosemary or 2 tablespoons fresh rosemary (minced)
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- salt and pepper to taste
- 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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Braised Chicken and Collards Nutrition
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