Name: Slow-Simmered Smoky Southern Collard Greens
Prep time: PT-492838H32M
Cook time: PT-492838H32M
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

These Slow-Simmered Smoky Southern Collard Greens offer irresistible flavors and simple preparation. Packed with tender greens, chicken, and a blend of spices, this dish is perfect for a comforting meal or a quick dinner. It’s homemade goodness at its best!

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)

Cook Mode Prevent your screen from going dark

Instructions

Prep the collard greens by soaking and washing them in fresh water and white vinegar, then pat dry. Roll each leaf tightly and cut into small to medium pieces or tear away from the stems.
In a bowl, combine cleaned chicken with 1 tsp of salt, black pepper, smoked paprika, and garlic powder. Rub the mixture into the meat until well coated.
Heat 1 Tbsp of olive oil in a large Dutch pot over medium-high heat. Add the marinated chicken and sear each side for about 3-4 minutes, then remove from heat and set aside.
In the same Dutch oven, add the remaining Tbsp of olive oil and sauté minced garlic, chopped onions, and red bell pepper for 1-2 minutes until tender and fragrant.
Stir in the remaining salt, black pepper, smoked paprika, garlic powder, ground mustard, and red pepper flakes until veggies are coated.
Add the collard greens and other remaining ingredients, stirring to combine. Cook on medium-high until boiling, about 4-5 minutes.
Reduce heat to low, add back in the chicken, and cover to simmer for 2 1/2 to 3 hours, stirring occasionally.
Ensure the greens are tender, and most liquid is evaporated. If needed, add more chicken stock during cooking.
Season with additional salt to taste if necessary before serving. Enjoy with favorite sides!

Notes

Feel free to adjust the spice levels to taste, especially with red pepper flakes.
If you prefer a sweeter flavor, substitute brown sugar with maple syrup.
For a vegetarian option, replace chicken with smoked tempeh and use vegetable stock.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 4g
Sodium: 780mg
Fat: 13g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 5g
Protein: 20g
Cholesterol: 70mg