Southern New Year's Day dinner skillet

• Gluten free

• Meat

  • 5 slices Bacon
  • 1 1/2 cups Chicken breast, cooked

• Produce

  • 1 14.5 oz can Black-eyed peas
  • 1 bunch Collard greens
  • 2 cloves Garlic
  • 1 Onion, small

• Canned Goods

  • 1/4 cup Chicken broth, low-sodium

• Pasta & Grains

  • 1 Brown rice, cooked

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Red pepper flakes
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp White wine vinegar

Found on familyfoodonthetable.com

Description

Ingredients

• 5 slices bacon
• 1 small onion chopped
• 2 cloves garlic minced
• 1/4 teaspoon red pepper flakes
• 1 bunch collard greens stem removed, rolled tightly and thinly sliced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup low-sodium chicken broth
• 1 14.5 oz can black-eyed peas rinsed and drained
• 1 1/2 cups cooked chicken breast chopped
• 1 tablespoon white wine vinegar
• cooked brown rice, shredded cheddar cheese, sliced green onions

Directions

• Heat a large sauté pan over medium heat and add bacon. Cook bacon until crispy, about 8-10 minutes, flipping as needed. Remove bacon, crumble and set aside. Drain all but 2 tablespoons of the bacon grease from the pan. Add onions to the pan and sauté in the bacon grease over medium heat for 4-5 minutes, until tender. Add garlic and red pepper flakes and sauté for another 30 seconds. Stir in collards greens and season with salt and pepper. Add chicken broth and sauté until the liquid is mostly evaporated, 2-3 minutes. Stir in black-eyed peas and cooked chicken. Cook 1-2 minutes, until heated through. Add white wine vinegar, taste and adjust seasoning. Serve over brown rice and top with reserved crumbled bacon. Top with cheddar cheese and green onions, if desired.
• Heat a large sauté pan over medium heat and add bacon. Cook bacon until crispy, about 8-10 minutes, flipping as needed. Remove bacon, crumble and set aside.
• Drain all but 2 tablespoons of the bacon grease from the pan. Add onions to the pan and sauté in the bacon grease over medium heat for 4-5 minutes, until tender.
• Add garlic and red pepper flakes and sauté for another 30 seconds.
• Stir in collards greens and season with salt and pepper.
• Add chicken broth and sauté until the liquid is mostly evaporated, 2-3 minutes.
• Stir in black-eyed peas and cooked chicken. Cook 1-2 minutes, until heated through.
• Add white wine vinegar, taste and adjust seasoning.
• Serve over brown rice and top with reserved crumbled bacon. Top with cheddar cheese and green onions, if desired.

Nutrition