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About the Dish

3/4 teaspoon PeachDish Salt
1/2 cup Stone-Ground Grits
2 pats Butter
8 ounces Chicken Breast
8 ounces Kale
2 cloves Garlic
1 ounce Sun-Dried Tomatoes
Per Serving
Calories 458
Total Fat 17 g
Saturated Fat 6 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 7 g
Cholesterol 93 mg
Sodium 679 mg
Total Carbohydrates 48 g
Dietary Fiber 6 g
Sugar 6 g
Protein 34 g
Chef Seth Freedman

Since joining the PeachDish team in 2014 as culinary director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish culinary director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

METHOD

1
In a small saucepan over medium-high heat, combine 2 1/4 cups water and 1/4 teaspoon PeachDish Salt. When liquid comes to a simmer, stir in the grits, stirring continuously as the liquid returns to a simmer. Reduce heat to medium-low, and cook 15-20 minutes. Using a whisk or flat-edged wooden spoon, stir along the bottom every 5 minutes or so to prevent the grits from scorching. When grits are creamy and tender, turn off the heat, cover the pot and let rest on the stove 10-15 minutes. Stir in butter, and season to taste with kosher salt and freshly ground black pepper.
2
While grits cook prepare your mise en place: Remove stems from kale, and chop finely; cut or tear leaves into bite-size pieces. Peel and thinly slice garlic. Thinly slice dried tomatoes. Cut chicken breasts lengthwise into thirds.
3
Season chicken pieces on all sides with a total 1/2 teaspoon PeachDish Salt.
4
Heat a large skillet over medium-high heat; add 1 teaspoon cooking oil. When the oil is shimmering add chicken pieces in a single layer. Cook without turning or stirring until browned on the first side, about 2-3 minutes. Flip the chicken pieces, and cook on the opposite side until browned and cooked through, 1-2 minutes more. Remove chicken to a plate, and cover to keep warm.
5
Add remaining 1 teaspoon cooking oil and kale stems to the pan. Cook while stirring until they begin to become translucent, 2-3 minutes.
6
Reduce heat to low, and stir in garlic and dried tomatoes. Add kale leaves and 1/4 cup water. Cover and cook until kale leaves have wilted, 3-4 minutes. Taste and adjust seasoning as desired with remaining PeachDish Salt.
7
Divide kale mixture between 2 plates, and top with chicken pieces. Spoon grits on the side. Enjoy!