salt and pepper to taste(use sea salt to avoid corn)
Instructions
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.