Collard Greens and Chicken
Brandon and I have picked on my mom for years about her love of Collard Greens. I always thought it sounded so gross and we refused to try my mom’s from Jimmy’s Bar and Grill in Bridgeville. We used to meet there for breakfast when Brandon and I went to Salisbury University. Who knew this classic soul food actually tasted good. Brandon liked them more than I did but we both enjoyed them and would make them again.
Tonight’s dinner was herb grilled chicken, sautéed carrots and sautéed collard greens.
Collard Greens
Ingredients:
Sea Salt
Garlic Powder
Chef Salt (I use The Stone Broke Chef but any spices and herbs will do, you could try Lawry’s season salt)
1-2 TBS Butter
1 group of fresh Collard Greens
Process:
- Heat butter in a sauce pan over medium to low heat.
- Cut off the leaves of the Collards and cut into bite size pieces.
- Place Collards in the sauce pan and allow them to heat and wilt.
- Occasionally mix the collards.
- Once they have been cooked to a wilt, add sat, garlic, pepper, Chef Salt.
- Cook to your liking, I like them with a little crisp but Brandon likes them cooked all the way through.
- Keep warm and enjoy!
Horrible phone pictures but this was a delicious meal! |