Tag Archives: Collards

Bacon Roasted Chicken in the Greens

Bacon Roasted Chicken in the Greens
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I had a lot of greens in the fridge that I needed to use up so decided to make a chicken dish that incorporated them. My original idea was to stuff the breast and wrap them in bacon but they were too thin for that so I opted to rest them on top of the greens. This is a nutrient rich dish that tastes great. I am partial to the stinky green though.
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Ingredients:
2 air chilled organic chicken breasts
4 strips of organic bacon
Head of Collard Greens
Two portions of Brussels Sprouts
1 leek
4 cloves of garlic
1 tbs of GF Dijon
1 lemon
Kosher Salt
Garlic Salt
Pepper
Splash of Chicken Stock (organic)

Directions:
In a medium heated pot sweat your onions and leeks with a strip of diced bacon. Then add your greens and garlic with some Kosher Salt and Pepper and a squeeze of half the lemon. Cook about 10mins to soften them up prior to putting them into the oven.

Preheat your oven to 375 degrees. Now trim your chicken and rub on the Dijon, Kosher salt, Pepper and Garlic Powder and then wrap in uncooked bacon. Add your greens to the baking dish and nestle your chicken breast atop the greens. Roast in the oven for about 40mins.

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Mean Greens: Collards & Kale

Collards & Kale

  • Servings: 4
  • Difficulty: Easy
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Love my greens earnestly vs Kale "preaching."
Love my greens earnestly vs Kale “preaching.”

Ingredients:
1 Bushel of Collard Greens (spine removed)
1 Bushel of Purple Kale (spine removed)
1 Bushel of Green Kale (spine removed)
4 Strips of Peppered Bacon
3 Carrots
1 Onion (White, yellow or Red)
3 garlic cloves
2 tbs White Vinegar
3 cups of Chicken Stock (use enough to keep it moist – add when needed)
4 shots of Tabasco or a few pinches of cayenne pepper

Directions:
1. Remove the spines from the greens and curl them up like a cigar. Cut thinly into ribbons.
2. Heat a large pot on medium heat.
3. Slice and dice onion, carrot, garlic and bacon and add to hot pan (until softened)
4. Add greens (spine removed, rolled and sliced into ribbons) Don’t worry it will look like you have too much but it will wilt down a lot.
5. Add two cups of chicken stock and cover pot for 30-40mins.
6. After 30/40 mins I then add my vinegar and heat(Tabasco)
Mine cook about an hour but I keep my eye on the moisture level and add chicken stock as needed. Beer might be a good option after the first two cups of chicken stock. Also adding in ChowChow or a relish is nice at the end.
Salt & Pepper & Spice accordingly

Ingredients
Ingredients
First into the Pot
First into the Pot
Greens in the pot
Greens in the pot