Collards are a terrific source of calcium, dietary fiber, folate, iron, manganese, magnesium, niacin, phosphorus, potassium, protein, riboflavin, thiamin, vitamin A, vitamin B6, vitamin C, vitamin E and vitamin K. Not only that, but they taste great. I like them with with chicken. This is an excellent recipe, originally from Superfoods by Dolores Riccio.
Braised Chicken with Collards
Makes 4 Servings
1 pound collard greens, washed and stems removed.
1/2 cup chicken broth
1/2 cup flour
2 teaspoons Italian seasoning
1/4 teaspoon dried rosemary or 2 tablespoons fresh rosemary, minced
4 boneless, skinless chicken breasts
2 tablespoons olive oil
salt and pepper to taste
Cook the collards and broth in a large pot for about 10 minutes until the greens are wilted and tender. Watch this carefully to make sure the broth doesn’t boil away. Drain the greens and set aside.
Mix the flour, Italian seasoning and rosemary in a plastic bag. Toss in the chicken pieces in this mixture until thoroughly coated. Remove the chicken and shake off the excess coating. Heat the oil in a large skillet. Brown the chicken on one side. Salt and pepper it. When one side is browned, turn it and brown the other side. Continue cooking the chicken until it is cooked through. Add the drained collards to the pan, turning the leaves in the pan juices. Heat the collards until they are heated through.
Serve with a baked sweet potato or a baked white potato. It’s amazing! Enjoy.