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About the Dish

1/2 cup 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 graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


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!