Name: Slow-Simmered Smoky Southern Collard Greens
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Southern
Ingredients: 3-4 large bunches of organic collard greens (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 (or use white or yellow); 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 (adjust for spiciness); 2 Tbsps organic brown sugar (or substitute with maple syrup); 2 tsps worcestershire sauce; 2 tsps apple cider vinegar; 4 cups organic chicken stock or bone broth (or substitute with vegetable stock)

Description

These Slow-Simmered Smoky Southern Collard Greens stand out with their irresistible flavor and simple preparation. A hearty dish featuring organic collard greens and seasoned chicken, perfect for a quick dinner or comfort food any day of the week!

Ingredients

Scale

3–4 large bunches of organic collard greens (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 (or use white or yellow)
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 (adjust for spiciness)
2 Tbsps organic brown sugar (or substitute with maple syrup)
2 tsps worcestershire sauce
2 tsps apple cider vinegar
4 cups organic chicken stock or bone broth (or substitute with vegetable stock)

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Instructions

Prep the collard greens by soaking and washing them in fresh water and white vinegar, pat dry, then roll and cut into small to medium pieces or tear from the stems.
In a bowl, season the chicken by combining it with 1 tsp of salt, pepper, smoked paprika, and garlic powder, ensuring the meat is well coated.
Heat 1 Tbsp olive oil in a large dutch oven over medium-high heat. Sear the seasoned chicken for about 3-4 minutes on each side until browned, then set aside.
In the same pot, heat the remaining 1 Tbsp olive oil, then sauté minced garlic, chopped onions, and chopped red bell pepper for about 1-2 minutes until tender and fragrant.
Add the remaining seasonings: 1 tsp of salt, black pepper, smoked paprika, garlic powder, ground mustard, and red pepper flakes. Stir until the vegetables are well coated.
Incorporate the collard greens along with the remaining ingredients, stir well, and cover, allowing the mixture to boil for 4-5 minutes.
Lower the heat, add back the chicken, cover, and let it simmer for 2 1/2 to 3 hours, stirring occasionally until the greens are tender and the liquid has mostly evaporated.
Adjust salt to taste and serve hot, paired with your favorite sides.

Notes

You can substitute the chicken with other smoked meats to enhance flavor.
If the liquid reduces too quickly, add an additional 1/2 cup of chicken stock as needed to keep the dish moist.
These collard greens pair wonderfully with southern sides like cornbread or mac and cheese.

Nutrition

Serving Size: 1 cup
Calories: 210
Sugar: 2g
Sodium: 850mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 6g
Protein: 18g
Cholesterol: 70mg