Rating: 5 stars
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Kate Merker
Recipe by Real Simple November 2008

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Credit: Kan Kanbayashi

Recipe Summary test

prep:
20 mins
additional:
5 mins
total:
25 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the chicken with the cumin, cayenne, and 1/2 teaspoon salt. Cook until browned, 3 to 4 minutes per side. Transfer to a baking sheet and roast until cooked through, 6 to 7 minutes.Return the skillet to medium heat and add the remaining tablespoon of oil. Add the onion and bell pepper and cook, stirring, until soft, 6 to 8 minutes.Meanwhile, thinly slice the collard leaves crosswise. Add to the skillet along with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, tossing, until just tender, 2 to 3 minutes. Serve with the chicken.Substitution: If you can’t find collard greens at the market, Swiss chard or spinach will work just as well.

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Nutrition Facts

302 calories; calories from fat 34%; protein 38g; carbohydrates 12g; sugars 3g; fiber 6g; fat 11g; saturated fat 2g; sodium 588mg; cholesterol 94mg.
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