Rating: 3 stars
195 Ratings
  • 5 star values: 37
  • 4 star values: 30
  • 3 star values: 58
  • 2 star values: 49
  • 1 star values: 21
Kate Merker and Sara Quessenberry

Gallery

Credit: Christopher Baker

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

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

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

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

Nutrition Facts

392 calories; fat 18g; saturated fat 3g; cholesterol 94mg; sodium 835mg; protein 40g; carbohydrates 18g; sugars 2g; fiber 6g; iron 3mg; calcium 181mg.
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