This dish gets its Southern charm from a mixture of Deep South favorites: collard greens, beans, and bacon. Also, with chicken on top, you definitely can't go wrong with this perfect weeknight meal. 

Adam Hickman
Recipe by Cooking Light March 2016

Gallery

Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
12 mins
total:
12 mins
Yield:
Serves 4 (serving size: about 1 cup greens and 1 cup chicken mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine oil, cider vinegar, tarragon, thyme, and pepper in a bowl. Heat a saucepan over medium-high heat. Add beans, cooking liquid, and chicken; cook 5 minutes. Add vinegar mixture; toss.

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  • Cook bacon in a large skillet over medium heat 3 minutes or until crisp. Remove bacon from pan with a slotted spoon; crumble. Add onion, garlic, and butter to drippings in pan; sauté 3 minutes. Add collard greens, salt, and sugar; cook 3 minutes. Top collard greens mixture with chicken mixture. Sprinkle with bacon and hot pepper vinegar, if desired.

Nutrition Facts

399 calories; fat 16.8g; saturated fat 4.2g; mono fat 9.7g; poly fat 1.6g; protein 31g; carbohydrates 34g; fiber 9g; cholesterol 61mg; iron 4mg; sodium 547mg; calcium 226mg; sugars 3g; added sugar 1g.
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