COLLARD GREENS CHICKEN RECIPES

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with blackening seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper.
• Cook the chicken until golden brown and cooked through, 6 to 7 minutes per side. Transfer to plates.
• Meanwhile, in a second skillet, heat the remaining 3 tablespoons of oil over medium-high heat.
• Add the garlic and bell pepper to the second skillet and cook, tossing frequently, until beginning to soften, 2 to 3 minutes.
• Add the collard greens, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, tossing, until just tender, 5 to 7 minutes.
• Stir in the black-eyed peas and cook until heated through, for 1 to 2 minutes more. Serve with chicken.

Steps:

• In a small bowl, whisk together the chicken stock, soy sauce, crushed red pepper, black pepper and cornstarch. Set aside.
• In a large skillet, heat 2 tablespoons of the olive oil. Add the chicken and stir-fry over moderately high heat until no longer pink and cooked through, about 5 to 7 minutes. Transfer the chicken to a plate.
• Heat the remaining 2 tablespoons of oil in the skillet. Add the onion and stir-fry for 3 minutes, then add the garlic and cook for 1 more minute.
• Stir the chicken stock mixture into the vegetables and cook until thickened, about 1 to 2 minutes. Stir in the collard greens and cook until tender, about 3 minutes. Stir in the chicken and cook until heated through, about 1 to 2 more minutes. Season with additional soy sauce if desired. Serve with rice.