Cajun Chicken With Collard Greens |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a quick and easy weeknight meal. The chicken is cooked in one skillet and another is used to cook the collard greens, which are spiked with black eyed peas. Ingredients:
4 tablespoons olive oil |
24 ounces boneless skinless chicken breasts |
2 teaspoons blackening seasoning or 2 teaspoons cajun seasoning |
kosher salt & freshly ground black pepper |
4 garlic cloves, sliced |
1 red bell pepper, sliced |
1 bunch collard greens, stems discarded and leaves cut into strips (about 10 cups) |
1 (15 ounce) can black-eyed peas, drained and rinsed |
Directions:
1. In a skillet, heat 1 tablespoon oil over medium heat; season the chicken with the blackening seasoning or Cajun seasoning, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
2. Cook until browned and cooked through, about 6 to 7 minutes per side; transfer to serving plates.
3. Meanwhile, heat a second skillet, over medium high heat with 3 tablespoons oil; add garlic, red pepper, cook, tossing frequently, until softened about 2 to 3 minutes.
4. Add the collards, 3/4 teaspoon salt, 1/4 teaspoon pepper and cook, tossing, until collards are just tender, 5 to 7 minutes.
5. Stir in black eyed peas and cook until heated through, 1 or 2 minutes more.
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