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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

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Credit: 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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