12 cups torn escarole (about 1 head) or stemmed and torn collard greens
1 14.5-ounce can diced tomatoes
1/3 cup raisins (optional)
1/3 cup pitted kalamata olives, halved
Sat fat 6g
How to Make It
Heat oven to 400° F. Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with ¾ teaspoon salt and ¼ teaspoon pepper. Working in 2 batches, cook the chicken until browned, 5 to 6 minutes per side; transfer to a plate.
Add the onions to the drippings in the pot and cook, stirring occasionally, until beginning to soften, 3 to 5 minutes. Add the escarole, tomatoes and their juices, and ½ cup water and mix to combine. Place the chicken on top of the escarole, cover the pot, and transfer to oven.
Bake, covered, until the escarole is wilted and tender, 20 to 25 minutes. Uncover the pot and cook until the chicken is cooked through, 10 to 12 minutes more; fold in the raisins and olives.