Entree: United States – Southern United States – Pan-Seared Chicken with Braised Collard Greens and Stewed Tomatoes (Pan-seared chicken breasts served with slow-braised collard greens and stewed tomatoes)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 lb (454 g) collard greens, stems removed and leaves thinly sliced
- 1 tbsp (15 g) unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (240 ml) crushed tomatoes
- 1 cup (240 ml) low-sodium chicken stock
- 1 tbsp (15 ml) apple cider vinegar
- 1/2 tsp (2.5 g) sugar (optional)
- 1/2 tsp (2.5 tsp) smoked paprika
- 1/2 tsp (2.5 g) coarse salt, plus more to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 ml) olive oil (for greens)

Instructions

1. Season chicken breasts with salt, pepper, and smoked paprika. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat and sear chicken 5–6 minutes per side until golden and internal temperature reaches 165°F (74°C); remove and keep warm.
2. In a separate large pot, melt butter with 2 tbsp olive oil over medium heat. Sauté onion until soft, about 5 minutes; add garlic and cook 30 seconds.
3. Add collard greens, chicken stock, crushed tomatoes, apple cider vinegar, and sugar; stir to combine and bring to a simmer.
4. Reduce heat to low, cover, and braise collards 25–30 minutes, stirring occasionally, until very tender and flavors have melded.
5. Taste and adjust seasoning with salt and pepper. Serve the pan-seared chicken atop or beside the braised collard greens, spooning stewed tomato juices over the chicken.