Chicken & Collard Greens
serves 4-6

INGREDIENTS

3 pounds skinless, boneless chicken breasts, cut into chunks
3 Tablespoons olive oil
salt, pepper & granulated garlic, for seasoning chicken
1-14 ounce can tomato sauce
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
4 plum tomatoes, large chop
2 cups cooked rice
4 cups cooked collard greens

DIRECTIONS

Season chicken chunks with salt, pepper and granulated garlic on all sides. Heat a large skillet until hot, add the oil and then brown the chicken chunks for color ONLY. Do NOT cook completely. Add the tomato sauce, basil, thyme and oregano. Reduce heat and simmer for 10 minutes. Add the chopped tomatoes and simmer until the chicken is completely cooked, about another 5 minutes. Serve with rice and collards.

Wilted Collard Greens
serves 4

INGREDIENTS

2 pounds collard greens, cleaned and large chop
1 large onion, julienne
4 Tablespoons butter or oil of your choice
2 Tablespoons apple cider vinegar
2 Tablespoons fresh thyme leaves or 1 teaspoon dried thyme
salt, pepper and granulated garlic, to taste
1/2 cup water

DIRECTIONS

Heat a medium sauce pan until it is hot. Add 2 Tablespoons butter letting it brown slightly, add the onions and sauté for 3 minutes. Push the onions to one side of the pot, add remaining butter and then add the collards. Sauté the greens & onions for 2 minutes before adding the apple cider vinegar. Season with the salt, pepper, granulated garlic and thyme. Add the water, lower the heat and simmer for no more than 15 minutes. Greens will have some texture to them as really all cooked greens should.