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About the Dish

1/2 cup Stone-Ground Grits
1 pat Butter
8 ounces Chicken Breast
1/4 cup All Purpose Flour
1/2 teaspoon PeachDish Salt
8 ounces Collard Greens
2 cloves Garlic
1/2 cup Diced Tomato
1 tablespoon Apple Cider Vinegar
1 teaspoon Honey
Per Serving
Calories 431
Total Fat 13 g
Saturated Fat 3 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 5 g
Cholesterol 71 mg
Sodium 930 mg
Total Carbohydrates 47 g
Dietary Fiber 5 g
Sugar 4 g
Protein 30 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.


Rinse and dry fresh herbs and vegetables. In a small saucepan over medium-high heat, combine 2 1/4 cups water, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. When liquid comes to a simmer, whisk 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 adjust salt and pepper to taste.
While the grits are cooking, prepare your mise en place: Remove stems from collard greens; slice the stems very thinly, discarding the tough last inch or so at the bottom of the stem. Cut collard leaves into bite-size pieces. Peel and mince garlic. Cut chicken into 1-inch pieces.
Combine flour and 1/2 teaspoon PeachDish salt in a small bowl. Add chicken, and turn the pieces to coat thoroughly with flour mixture on all sides. Reserve the remaining flour mixture for later use.
Heat a large skillet over medium-high heat, and add 1 tablespoon oil. Add chicken and cook without turning or stirring 2-3 minutes. Turn over each piece, and brown about 2 minutes more.
Remove the chicken to a clean plate or bowl; set aside. Reduce heat to medium.
Add collard stems to the skillet, and scrape any browned bits from bottom of the pan. Cook, stirring, 2-3 minutes, or until collard stems start to become translucent. Stir in 2 tablespoons of the reserved flour mixture and minced garlic. Add collard leaves, and to cook, stirring, 2-3 minutes more, or until leaves begin to wilt.
Add tomato, cider vinegar and honey. Stir in remaining 1 1/4 cups water. Bring liquid to a simmer; cook 8-10 minutes, stirring occasionally.
Return chicken to the pan along with any resting juices. Simmer 2-3 minutes. Taste and adjust seasoning as desired with PeachDish salt.
Serve chicken and collards over grits. Enjoy!