So many of my friends love Collard Greens, or as they call them, "Greens". Which usually consist of smoked pork and all the fat that is rendered from it. I have made a few adjustments and made it a healthier version combining the smoke pork recipe and an Arabic recipe I learned from my boss. Kind of Southern meets Middle East meets Healthy Living Cooking. I don’t care for boiled or smoked meat, so I cut out the pork fat to cut calories and make it the Healthy Living Cooking way = healthier. Hope you like it as much as I do. I was supposed to have a cooking test kitchen for these recipes, but that fell apart, so if there are any flaws in measurements, it is totally their fault. (Just kidding)
Ingredients:
Ingredients:
3 large bundles of Collard Greens – chopped into small parts
1 bag of fresh baby spinach
2 boneless, skinless chicken breasts
1 large sweet onion – diced
1 clove of garlic - minced
2 Real Lemons juiced – (No bottled juice)
2 cartons organic chicken stock
1 Tbsp. salt
1 Tbsp. pepper
1 Tbsp Rosemary
Instructions:
Boil collards in large pot of water. (Blanch them only 5 minutes)
Drain and rinse greens and set aside in large bowl. (This will take away the bitter taste and keeps the bright green color of the collards)
In the same pot you plan to make greens in, saute onions and garlic, make sure not to burn the garlic. Add to bowl with collards.
Dice chicken into bite size pieces and brown in same pot. (Should be done in small batches so as to brown it and NOT get too much moisture creating boiled meat. Yuk)
Once chicken is browned, deglaze pot with one container of chicken stock. Add collard/ onion/garlic mixture, spinach, salt and pepper and the other container of chicken stock. Once it comes to boil, add lemon juice.
Serving suggestions: Mid-Eastern recipe serves over rice (use brown rice or Quinoa for healthy version. I usually eat it by itself)
1 bag of fresh baby spinach
2 boneless, skinless chicken breasts
1 large sweet onion – diced
1 clove of garlic - minced
2 Real Lemons juiced – (No bottled juice)
2 cartons organic chicken stock
1 Tbsp. salt
1 Tbsp. pepper
1 Tbsp Rosemary
Instructions:
Boil collards in large pot of water. (Blanch them only 5 minutes)
Drain and rinse greens and set aside in large bowl. (This will take away the bitter taste and keeps the bright green color of the collards)
In the same pot you plan to make greens in, saute onions and garlic, make sure not to burn the garlic. Add to bowl with collards.
Dice chicken into bite size pieces and brown in same pot. (Should be done in small batches so as to brown it and NOT get too much moisture creating boiled meat. Yuk)
Once chicken is browned, deglaze pot with one container of chicken stock. Add collard/ onion/garlic mixture, spinach, salt and pepper and the other container of chicken stock. Once it comes to boil, add lemon juice.
Serving suggestions: Mid-Eastern recipe serves over rice (use brown rice or Quinoa for healthy version. I usually eat it by itself)
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