Collards are my favourite leafy green. Unlike most greens, they require a fairly substantial amount of cooking to make them digestible. Collards and chicken are best friends, and this recipe is how I serve them most often.
To prepare collards, cut out the stalk from each leaf. Stack the leaves, roll them tightly into a cigar shape, and cut them crosswise into half-centimeter ribbons. Rinse well with water, and drain thoroughly.
2 t vegetable oil
4 boneless, skinless chicken thighs
Salt & pepper to taste
1 bunch collards, prepared as above
Seasoned salt to taste
1 T white vinegar
1 c chicken stock
In Dutch oven, heat oil over medium-high heat. Season chicken thighs with salt, pepper and anything else which strikes your fancy. Brown the chicken thighs well on both sides, then remove to plate and pop in refrigerator.
Drain any excess fat. Reduce heat to medium, and add collards, followed by seasoned salt, vinegar and chicken stock. Bring to boil, reduce heat to medium-low, cover and cook for 1 hr and 15 minutes, stirring regularly. Add more chicken stock if necessary.
At the 1 hr and 15 minute mark, lay the chicken thighs on top of the collards, cover and allow the chicken to heat through for 15 minutes. Serves 2.
In the South, the leftover liquor in the pan would be sopped up with cornbread. I haven't tried it yet, but it sounds absolutely delicious.
To prepare collards, cut out the stalk from each leaf. Stack the leaves, roll them tightly into a cigar shape, and cut them crosswise into half-centimeter ribbons. Rinse well with water, and drain thoroughly.
2 t vegetable oil
4 boneless, skinless chicken thighs
Salt & pepper to taste
1 bunch collards, prepared as above
Seasoned salt to taste
1 T white vinegar
1 c chicken stock
In Dutch oven, heat oil over medium-high heat. Season chicken thighs with salt, pepper and anything else which strikes your fancy. Brown the chicken thighs well on both sides, then remove to plate and pop in refrigerator.
Drain any excess fat. Reduce heat to medium, and add collards, followed by seasoned salt, vinegar and chicken stock. Bring to boil, reduce heat to medium-low, cover and cook for 1 hr and 15 minutes, stirring regularly. Add more chicken stock if necessary.
At the 1 hr and 15 minute mark, lay the chicken thighs on top of the collards, cover and allow the chicken to heat through for 15 minutes. Serves 2.
In the South, the leftover liquor in the pan would be sopped up with cornbread. I haven't tried it yet, but it sounds absolutely delicious.
No comments:
Post a Comment