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About the Dish

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • Rice Grits

    Rice Grits

  • All Purpose Flour

    All Purpose Flour

  • PeachDish Salt

    PeachDish Salt

  • Chicken Breast

    Chicken Breast

  • Onion


  • Diced Tomato

    Diced Tomato

  • Collard Greens

    Collard Greens

  • Lemon


  • Butter


  • Thyme



• Place a small saucepan over medium-high heat. Add 1 1/2 cups water and bouillon cube. • When liquid boils, stir to dissolve bouillon cube. Remove and reserve 1 cup broth. • To remaining broth, add 1 cup water and rice grits. Cover, and reduce heat to medium-low. Cook until all liquid has been absorbed, about 15 minutes.
MISE EN PLACE • Remove and thinly slice collard stems. Thinly slice collard leaves • Peel and dice onion • Zest and juice lemon. • Pick and chop thyme leaves.
• On a plate, combine flour, 1/2 teaspoon PeachDish Salt and 1/4 teaspoon pepper. Reserve 1 tablespoon seasoned flour. • Dredge chicken in remaining flour.
• Place a large sauté pan over medium-high heat. Add 2 tablespoons cooking oil. Add chicken, and cook without disturbing until browned on bottom, 1-2 minutes. • Flip, and cook 1-2 minutes. Transfer chicken to a plate.
• Reduce heat to medium Add onion, and cook until lightly browned, 2-3 minutes. • Add reserved 1 tablespoon flour. Cook, stirring, until well-browned, about 4 minutes.
• Add tomato and collard stems. Let simmer 3 minutes. • Add collard leaves and reserved 1 cup broth. • Reduce heat to low. Nestle chicken into greens, and cook undisturbed, 5 minutes. • Flip chicken and stir greens. Cook undisturbed, 5 minutes more.
• Stir in 1/2 teaspoon lemon juice. Taste and adjust seasoning as desired with remaining lemon juice and PeachDish Salt. • Stir butter and lemon zest into rice grits.
• Divide rice grits between 2 plates or shallow bowls. • Top with chicken and vegetables, and spoon gravy over all. • Garnish with thyme, and enjoy!