Name: Slow-Simmered Smoky Southern Collard Greens
Prep time: PT-493377H7M5S
Cook time: PT-493377H7M5S
Cuisine: Southern
Ingredients: 3-4 large bunches of organic collard greens (That's about 12-14 cups when chopped!); 2 Tbsps Extra virgin olive oil, divided; 1 1/2 lbs. organic chicken breasts, bone-in; 1 red bell pepper, chopped; 4 garlic cloves, minced; 1/2 red onion, chopped (Feel free to use white or yellow, if preferred); 2 tsps sea salt; 2 tsps black pepper; 2 tsps smoked paprika; 2 tsps garlic powder; 1/2 tsp ground mustard; 1 tsp red pepper flakes (Feel free to reduce based on level of spiciness desired); 2 Tbsps organic brown sugar (You can substitute with pure maple syrup, if desired); 2 tsps worcheshire sauce; 2 tsps apple cider vinegar; 4 cups organic chicken stock or bone broth (Feel free to substitute with vegetable stock, if desired)

Description

Slow-Simmered Smoky Southern Collard Greens are a delightful, hearty dish packed with flavor. Featuring organic collard greens, tender chicken, and a blend of spices, this recipe makes for a comforting meal that’s both healthy and quick to prepare.

Ingredients

Scale

3–4 large bunches of organic collard greens (That's about 12–14 cups when chopped!)
2 Tbsps Extra virgin olive oil, divided
1 1/2 lbs. organic chicken breasts, bone-in
1 red bell pepper, chopped
4 garlic cloves, minced
1/2 red onion, chopped (Feel free to use white or yellow, if preferred)
2 tsps sea salt
2 tsps black pepper
2 tsps smoked paprika
2 tsps garlic powder
1/2 tsp ground mustard
1 tsp red pepper flakes (Feel free to reduce based on level of spiciness desired)
2 Tbsps organic brown sugar (You can substitute with pure maple syrup, if desired)
2 tsps worcheshire sauce
2 tsps apple cider vinegar
4 cups organic chicken stock or bone broth (Feel free to substitute with vegetable stock, if desired)

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Instructions

Prep the collard greens by soaking and washing them with water and vinegar, then pat them dry and cut into small to medium pieces or tear away from the stems.
Season the chicken by rubbing it with salt, black pepper, smoked paprika, and garlic powder until well coated.
Sear the marinated chicken in a heated Dutch pot with olive oil for about 3-4 minutes on each side, then set it aside.
In the same pot, sauté minced garlic, chopped onions, and red bell pepper until slightly tender, about 1-2 minutes.
Add remaining seasonings and stir to fully coat the vegetables.
Incorporate all remaining ingredients, starting with collard greens, and stir until combined. Cook until everything boils, approximately 4-5 minutes.
Lower the heat, add back in the chicken, and let it simmer covered for 2 1/2 to 3 hours, stirring occasionally until the greens are tender and liquid reduces.
Taste and adjust salt if necessary. Serve warm with your favorite dishes like cornbread or mac and cheese.

Notes

Ensure the greens are thoroughly cooked until tender for the best texture.
For a vegetarian version, substitute chicken with smoked tofu or additional vegetables.
Adjust the level of spiciness by modifying the amount of red pepper flakes.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 8g
Sodium: 800mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 7g
Protein: 25g
Cholesterol: 70mg