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About the Dish

  • Grits


  • Butter


  • Chicken Breast

    Chicken Breast

  • All Purpose Flour

    All Purpose Flour

  • PeachDish Salt

    PeachDish Salt

  • Collard Greens

    Collard Greens

  • Tomato


  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Honey



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!