|2 servings||calories per servings 550||protein serving 36 g||carbs per serving 66 g||total fat per serving 15 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||15 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||66 g|
|Dietary Fiber||9 g|
• Place a small saucepan over medium-high heat. Add 2 1/4 cups water, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
• When liquid simmers, whisk in grits. Cook, stirring, until mixture simmers.
• Reduce heat to medium-low. Cook, stirring occasionally, until grits are tender, 15-20 minutes. Remove from heat, and cover pan.
MISE EN PLACE
• 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.
• Place a large skillet over medium-high heat. Add 1 tablespoon cooking oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, about 2 minutes.
• Turn chicken. Cook until browned on other side, about 2 minutes.
• Transfer chicken to a bowl (chicken will not be cooked through).
• Reduce heat to medium. Add collard stems. Cook, stirring and scraping, until stems begin to become translucent, 2-3 minutes.
• Stir in 2 tablespoons reserved flour mixture and garlic.
• Fold in collard leaves and 1/4 teaspoon kosher salt. Cook, stirring occasionally, until leaves begin to wilt, 2-3 minutes.
• Add tomato and its liquid, vinegar, honey and 1 1/4 cups water.
• Simmer, stirring occasionally, 8-10 minutes.
Return chicken and its resting juices to gravy. Simmer until chicken is opaque throughout, 2-3 minutes. Taste and adjust seasoning as desired with PeachDish Salt.
• Fold butter into grits. Taste and 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...