Cajun Chicken with Collard Greens
by Rebecca Smith
serves: 4
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Real Simple - Pan fried chicken breasts with a side of collard greens |
Ingredients: |
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4 tbsp |
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olive oil |
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4 6-oz |
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boneless, skinless chicken breasts |
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2 tsp |
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blackening or Cajun seasoning |
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kosher salt |
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black pepper |
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4 |
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cloves garlic, sliced |
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1 |
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red bell pepper, sliced |
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10 cups |
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bunch collard greens, stems discarded and leaves cut into strips |
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1 |
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15-oz can black-eyed peas, rinsed |
Directions: |
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1.Heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with blackening seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper.
2.Cook the chicken until golden brown and cooked through, 6 to 7 minutes per side. Transfer to plates.
3.Meanwhile, in a second skillet, heat the remaining 3 tablespoons of oil over medium-high heat.
4.Add the garlic and bell pepper to the second skillet and cook, tossing frequently, until beginning to soften, 2 to 3 minutes.
5.Add the collard greens, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, tossing, until just tender, 5 to 7 minutes.
6.Stir in the black-eyed peas and cook until heated through, 1 to 2 minutes more. Serve with chicken.
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