Cajun Chicken With Collard Greens

Cajun Chicken with Greens
Christopher Baker
Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

4
tablespoons
olive oil
4
6-ounce boneless, skinless chicken breasts
2
teaspoons
blackening or Cajun seasoning
kosher salt and black pepper
4
cloves garlic, sliced
1
red bell pepper, sliced
1
bunch collard greens, stems discarded and leaves cut into strips (about 10 cups)
1
15-ounce can black-eyed peas, rinsed

Directions

  1. 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.
  2. Cook the chicken until golden brown and cooked through, 6 to 7 minutes per side. Transfer to plates.
  3. Meanwhile, in a second skillet, heat the remaining 3 tablespoons of oil over medium-high heat.
  4. Add the garlic and bell pepper to the second skillet and cook, tossing frequently, until beginning to soften, 2 to 3 minutes.
  5. Add the collard greens, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, tossing, until just tender, 5 to 7 minutes.
  6. Stir in the black-eyed peas and cook until heated through, 1 to 2 minutes more. Serve with chicken.
Kate Merker and Sara Quessenberry
September 2010

Nutritional Information

  • Per Serving
  • Calories 392
  • Fat 18 g
  • Sat Fat 3 g
  • Cholesterol 94 mg
  • Sodium 835 mg
  • Protein 40 g
  • Carbohydrate 18 g
  • Sugar 2 g
  • Fiber 6 g
  • Iron 3 mg
  • Calcium 181 mg
What does this mean? See Nutrition 101.