Name: Slow-Simmered Smoky Southern Collard Greens
Prep time: 20 min
Cook time: PT-2H27M18S
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

This Slow-Simmered Smoky Southern Collard Greens recipe showcases incredible flavors with tender collard greens, juicy chicken, and delightful spices. Perfect for a quick dinner or a comforting meal!

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 with the stem and cut into small to medium-sized pieces or tear the greens from the stems.
In a bowl, season the chicken with salt, black pepper, smoked paprika, and garlic powder. Coat the meat well with the seasoning.
Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Add the seasoned chicken and sear for 3-4 minutes on each side. Remove the chicken and set aside.
In the same pot, add the remaining tablespoon of olive oil, and sauté the minced garlic, chopped onion, and red bell pepper until tender and fragrant, about 1-2 minutes.
Add salt, black pepper, smoked paprika, garlic powder, ground mustard, and red pepper flakes to the pot, and stir to combine with the veggies.
Stir in the collard greens along with the rest of the ingredients, mixing until combined. Cover and cook on medium-high until everything begins to boil, about 4-5 minutes.
Reduce heat to low, add the seared chicken back to the pot, cover, and let everything simmer for 2.5 to 3 hours, stirring occasionally.
Check the greens for tenderness; add additional chicken stock if the liquid evaporates too quickly. Season with extra salt to taste if needed, and serve warm.

Notes

For a spicier kick, try adding more red pepper flakes according to your taste.
These collard greens pair wonderfully with Southern sides like cornbread or mac and cheese.
Feel free to substitute the chicken with other smoked meats for a different flavor profile.

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 5g
Sodium: 800mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 8g
Protein: 24g
Cholesterol: 70mg