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Spiced Chicken With Collard Green Sauté

Spiced Chicken With Sauteed Collards and Peppers
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Serves 4| Hands-On Time: | Total Time:



  1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
  2. Season the chicken with the cumin, cayenne, and ½ teaspoon salt. Cook until browned, 3 to 4 minutes per side.
  3. Transfer to a baking sheet and roast until cooked through, 6 to 7 minutes.
  4. Return the skillet to medium heat and add remaining tablespoon of oil. Add the onion and bell pepper and cook, stirring, until soft, 6 to 8 minutes.
  5. Meanwhile, thinly slice the collard leaves crosswise. Add to the skillet along with ½ teaspoon salt and ¼ teaspoon pepper.
  6. Cook, tossing, until just tender, 2 to 3 minutes. Serve with the chicken.
By November, 2008

Nutritional Information

  • Per Serving
  • Calories 302Calories From Fat 102
  • Protein 38g
  • Carbohydrate 12g
  • Sugar 3g
  • Fiber 6g
  • Fat 11g
  • Sat Fat 2g
  • Sodium 588mg
  • Cholesterol 94mg
What does this mean? See Nutrition 101 .

Quick Tip

If you can’t find collard greens at the market, Swiss chard or spinach will work just as well. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.