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 490
Total Fat 14 g
Saturated Fat 4 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 5 g
Cholesterol 80 mg
Sodium 1070 mg
Total Carbohydrates 57 g
Dietary Fiber 7 g
Sugar 5 g
Protein 35 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

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.


Obviously, a dish paying homage to the Low Country needs a cold beer. While lagering was rather difficult in the South Carolina heat, we think anyone who has experienced it would tell you about the need for cold beer. For this dish, you want a crisp lager that will cleanse the palate to enjoy each creamy bite. We suggest Cigar City Brewing’s Tampa Lager, from Tampa, Florida. Light and crisp, it will let the collard gravy shine with goodness.

Cigar City Brewing Tampa Lager

Zinfandel Blend - Sonoma County, CA

Comfort foods such as this call for a rich and hearty red. Zinfandels have spice to pair well with the collards, and rich jammy fruits to handle the weight of the gravy.

Ridge, Three Valleys Zinfandel Blend, Sonoma County, CA


• In a saucepan over medium-high heat, combine 2 1/4 cups water, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. When water comes to a simmer, whisk in grits. Return to a simmer, stirring continuously. • Reduce heat to medium-low. Cook, stirring occasionally, until tender, 15-20 minutes. Turn off heat, cover pot, and let rest 10-15 minutes.
MISE EN PLACE • While grits cook, remove collard stems, and thinly slice. Cut collard leaves into bite-size pieces. • Peel and mince garlic. • Cut chicken into 1-inch pieces.
• In a bowl, combine flour and 1/2 teaspoon PeachDish Salt. • Dredge chicken in flour. Reserve remaining flour mixture for later use.
• Place a large skillet over medium-high heat. Add 1 tablespoon oil. When hot, add chicken. Cook without disturbing, 2-3 minutes. • Flip chicken, and brown about 2 minutes more. Transfer to a bowl.
• Reduce heat to medium. Add collard stems, and scrape any browned bits from bottom of the pan. Cook, stirring, until stems start to become translucent, 2-3 minutes. • Stir in 2 tablespoons flour mixture and garlic. Stir in collard leaves, and /1/4 teaspoon kosher salt. Cook until leaves begin to wilt, 2-3 minutes.
• Add tomato and its liquid, cider vinegar, honey and 1 1/4 cups water. Bring to a simmer. • Cook, stirring occasionally, 8-10 minutes.
• Return chicken and resting juices to gravy. Simmer 2-3 minutes. • Taste and adjust seasoning as desired with PeachDish Salt.
• Stir butter into grits. Adjust seasoning as desired with kosher salt and pepper. • Divide grits between 2 plates. Top with chicken and collard gravy, and enjoy!