Christopher Baker
Hands-On Time
30 Mins
Total Time
30 Mins
Serves 4

How to Make It

Step 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.

Step 2

Cook the chicken until golden brown and cooked through, 6 to 7 minutes per side. Transfer to plates.

Step 3

Meanwhile, in a second skillet, heat the remaining 3 tablespoons of oil over medium-high heat.

Step 4

Add the garlic and bell pepper to the second skillet and cook, tossing frequently, until beginning to soften, 2 to 3 minutes.

Step 5

Add the collard greens, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, tossing, until just tender, 5 to 7 minutes.

Step 6

Stir in the black-eyed peas and cook until heated through, for 1 to 2 minutes more. Serve with chicken.

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