Collard Greens Surprise Recipe For Chicken

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COLLARD GREENS



Collard Greens image

Provided by Sandra Lee

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

3 strips bacon, diced
1 medium onion, sliced
2 bunches collard greens, washed
1 tablespoon chopped garlic
1/2 teaspoon red pepper flakes
1 tablespoon brown sugar
2 tablespoons cider vinegar
Salt and freshly ground black pepper

Steps:

  • In a high-sided skillet, cook the bacon over medium heat until brown, about 5 minutes. In the same pan add the onions and saute until translucent, about 5 minutes.
  • Strip the leaves from the tough stems of the collard greens. Stack the leaves, roll them up and cut them into thin strips.
  • To the skillet with the bacon and onions, add the garlic and red pepper flakes, brown sugar, cider vinegar, salt and pepper, to taste. Add the greens, stir and cover the skillet. Cook for 15 minutes, stirring halfway though. Collards are done when tender and no longer bitter. Remove from heat to a serving bowl. Serve the greens with the Light and Crispy Fried Chicken, if desired.

COLLARD GREENS



Collard Greens image

Provided by Tia Mowry

Categories     side-dish

Time 2h45m

Yield 4 to 5 servings

Number Of Ingredients 16

1 tablespoon sweet paprika
1 tablespoon kosher salt
2 teaspoons onion powder
2 teaspoons black pepper
1 teaspoon cayenne
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon dried thyme
4 bunches collard greens
2 tablespoons olive oil
4 slices bacon, cut into 1/2-inch pieces
1/2 yellow onion, diced
4 large cloves garlic, chopped
5 cups chicken stock (store-bought or homemade)
2 tablespoons white wine vinegar
1 smoked ham hock

Steps:

  • For the seasoning mixture: In a small bowl, combine the paprika, salt, onion powder, black pepper, cayenne, garlic powder, mustard and thyme. Mix to blend. Set aside.
  • For the collards: Remove the stems and ribs from the collard greens. Stack the leaves and roll them up like a cigar. Slice into 1-inch strips. Wash in cold water and shake off excess.
  • Heat the olive oil in a large stockpot over medium-low heat. Add the bacon, onions and garlic; saute until the onions have softened and are just starting to color, 10 to 12 minutes. Stir in 1 tablespoon of the seasoning mixture and mix well. Add the chicken stock, vinegar and 2 cups water. Stir, then add the collard greens and ham hock to the pot. Bring to a boil, cover and reduce to a simmer. Cook for about 2 hours, or until the collards are tender, stirring every 20 minutes.
  • Remove the ham hock and pull all the meat from the bone. Chop into smaller pieces, then return to the pot. Stir to combine. Remove the collard and meat mixture from the pot, shake off excess cooking liquid and transfer to a serving plate.

CAJUN CHICKEN WITH COLLARD GREENS



Cajun Chicken With Collard Greens image

This is a quick and easy weeknight meal. The chicken is cooked in one skillet and another is used to cook the collard greens, which are spiked with black eyed peas.

Provided by threeovens

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 tablespoons olive oil
24 ounces boneless skinless chicken breasts
2 teaspoons blackening seasoning or 2 teaspoons cajun seasoning
kosher salt & freshly ground black pepper
4 garlic cloves, sliced
1 red bell pepper, sliced
1 bunch collard greens, stems discarded and leaves cut into strips (about 10 cups)
1 (15 ounce) can black-eyed peas, drained and rinsed

Steps:

  • In a skillet, heat 1 tablespoon oil over medium heat; season the chicken with the blackening seasoning or Cajun seasoning, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  • Cook until browned and cooked through, about 6 to 7 minutes per side; transfer to serving plates.
  • Meanwhile, heat a second skillet, over medium high heat with 3 tablespoons oil; add garlic, red pepper, cook, tossing frequently, until softened about 2 to 3 minutes.
  • Add the collards, 3/4 teaspoon salt, 1/4 teaspoon pepper and cook, tossing, until collards are just tender, 5 to 7 minutes.
  • Stir in black eyed peas and cook until heated through, 1 or 2 minutes more.

Nutrition Facts : Calories 445.9, Fat 19.1, SaturatedFat 3.1, Cholesterol 108.9, Sodium 540, Carbohydrate 24.3, Fiber 8.2, Sugar 1.9, Protein 44.6

TASTY COLLARD GREENS



Tasty Collard Greens image

A classic recipe for collard greens that uses smoked turkey to add some flavor. Greens are simmered in chicken stock, then spiced with a dash of red chile flakes.

Provided by ANADRI

Categories     Side Dish     Vegetables     Greens

Time 2h30m

Yield 10

Number Of Ingredients 7

¼ cup olive oil
2 tablespoons minced garlic
5 cups chicken stock
1 smoked turkey drumstick
5 bunches collard greens - rinsed, trimmed and chopped
salt and black pepper to taste
1 tablespoon crushed red pepper flakes

Steps:

  • Heat olive oil in a large pot over medium heat. Add garlic, and gently saute until light brown. Pour in the chicken stock, and add the turkey leg. Cover the pot, and simmer for 30 minutes.
  • Add the collard greens to the cooking pot, and turn the heat up to medium-high. Let the greens cook down for about 45 minutes, stirring occasionally.
  • Reduce heat to medium, and season with salt and pepper to taste. Continue to cook until the greens are tender and dark green, 45 to 60 minutes. Drain greens, reserving liquid. Mix in red pepper flakes if desired. Use liquid to reheat leftovers.

Nutrition Facts : Calories 141.6 calories, Carbohydrate 10.6 g, Cholesterol 22.7 mg, Fat 7.9 g, Fiber 5.4 g, Protein 9.6 g, SaturatedFat 1.4 g, Sodium 688.7 mg, Sugar 1.4 g

BIG B'S COLLARD GREENS



Big B's Collard Greens image

Never had a complaint. The broth comes out like soup and here it is an old remedy for what ever ails you.

Provided by Brian W.

Categories     Side Dish     Vegetables     Greens

Time 2h20m

Yield 8

Number Of Ingredients 11

1 quart chicken stock
3 small ham hocks
1 large onion, chopped
4 cloves garlic, minced
1 tablespoon crushed red pepper flakes
3 tablespoons cider vinegar
¼ teaspoon black pepper
water
1 bunch collard greens - rinsed, trimmed and chopped
salt to taste
hot pepper sauce to taste

Steps:

  • Pour chicken stock into a large pot, and add ham hocks onion, garlic, red pepper flakes, vinegar, black pepper, and enough water to cover ham hocks. Bring to a boil; reduce heat, and simmer for 1 to 2 hours to create the broth.
  • Remove ham hocks from broth. Pull meat from hocks. Add meat and collard greens to the broth. Simmer for 1 to 5 hours, depending on the texture you prefer. Salt to taste, and serve with hot sauce.

Nutrition Facts : Calories 227.7 calories, Carbohydrate 5.5 g, Cholesterol 51.4 mg, Fat 16.4 g, Fiber 2 g, Protein 14.4 g, SaturatedFat 5.6 g, Sodium 397 mg, Sugar 1.4 g

CHICKEN, COLLARD GREENS, AND SWEET POTATO STEW



Chicken, Collard Greens, and Sweet Potato Stew image

Searing the chicken first creates a tasty fond (the caramelized bits at the bottom of the pan) for the broth. Add the cooked, shredded chicken to the pot at the very end for guaranteed tender, flavorful meat (versus the rubbery, overcooked alternative).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 10

2 tablespoons vegetable oil
2 boneless, skinless chicken breasts (8 ounces each)
Coarse salt and freshly ground pepper
1 onion, chopped
1 stalk celery, diced
1/4 cup apple cider vinegar
1 pound sweet potatoes, peeled and diced
2 cups coarsely chopped collard greens
4 cups low-sodium chicken stock
1 1/2 cups cooked brown rice

Steps:

  • In a heavy-bottomed pot, heat oil over medium-high heat. Season chicken with salt and pepper and sear until golden brown and cooked through, about 5 minutes per side. Set aside.
  • Add onion and celery and cook until tender, about 4 minutes. Deglaze with vinegar, scraping up any brown bits with a wooden spoon. Add sweet potatoes, collard greens, stock, and 2 cups water. Bring to a boil; reduce heat and simmer until sweet potatoes are tender, about 10 minutes.
  • Shred chicken, add to pot, and cook until heated through. Stir in rice and season with salt and pepper.

Nutrition Facts : Calories 204 g, Cholesterol 35 g, Fat 5 g, Fiber 3 g, Protein 17 g, SaturatedFat 1 g, Sodium 176 g

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