|2 servings||calories per servings 490||protein serving 35 g||carbs per serving 57 g||total fat per serving 14 g|
It’s all about that grits, greens ‘n gravy, y’all! This simple, Southern-style weeknight meal takes winter comfort to the next level. Collard greens are just one of many vegetables that tend to get sweeter after the first or second frost, as the plant breaks down starch into sugars for a natural “antifreeze” to survive. We take advantage of the sautéed greens’ juices—the potlikker—by turning it into a rich pan gravy before folding in flavorful seared chicken and serving over creamy grits. This dish is a delight with every spoonful, sure to satisfy everyone at the family dinner table.
|Nutrition Facts||/ Per Serving|
|Total Fat||14 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||5 g|
|Total Carbohydrates||57 g|
|Dietary Fiber||7 g|
• 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!
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.Learn More...