CHICKEN CHILI WITH COLLARDS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large pot over high heat and add 1 tablespoon olive oil. Season the chicken with salt, pepper and 1 teaspoon cumin. Working in batches if necessary, add the chicken to the pot and cook until golden, 4 to 5 minutes per side. Remove to a plate.
- Add the remaining 1 tablespoon olive oil, the onion and poblano to the pot and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and remaining 1 teaspoon cumin; cook until golden, 30 seconds. Stir in the chicken broth, collards, chili beans and tomatillos. Stir in the chicken and any juices from the plate. Cover and bring to a boil, then uncover and reduce the heat to a steady simmer. Cook until the chicken is tender, about 15 minutes.
- Shred the chicken in the pot with 2 forks. Divide the chili among bowls and top with the scallions.
Nutrition Facts : Calories 490, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 133 milligrams, Sodium 881 milligrams, Carbohydrate 45 grams, Fiber 13 grams, Protein 47 grams, Sugar 7 grams
CHIPOTLE COLLARD GREENS
_**Editor's Note:** This recipe originally accompanied a story on Mother's Day. For the complete story and more of Jamie and Bobby Deen's recipes, [click here](/cooking/holiday/mothers_day/deen)._ When Tabasco started making chipotle hot pepper sauce, we started using it to spike up our regular recipe for collards. It's a match made in heaven.
Provided by Jamie Deen
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- 1. Stack the collard greens and roll up the stack. Cut the roll into 1/2-inch-thick slices. Set aside.
- 2. In a medium pot, melt the butter over medium-high heat. Add the onion; sauté about 5 minutes or until golden. Reduce heat to medium. Add the garlic; sauté for 5 minutes more.
- 3. Add the water and collard greens to the pot; season with hot sauce and salt. Cook, uncovered, for 25 minutes, tossing the greens occasionally. Taste and adjust seasonings, if necessary.
WINTER GREENS WITH CHIPOTLE BROTH
Kale or collard greens are simmered in a spicy, savory chipotle broth for this side dish.
Provided by VirginiaWillis
Categories Kale Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Combine vegetable broth, onion, garlic, chipotle pepper, adobo sauce, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a large skillet. Bring to a boil over medium-high heat. Reduce heat to medium; simmer until onion is soft and translucent, about 5 minutes.
- Stir in kale. Cook, covered tightly and stirring occasionally, until just tender, 8 to 10 minutes. Season with more salt, black pepper, and crushed red pepper to taste.
Nutrition Facts : Calories 59.7 calories, Carbohydrate 12.8 g, Fat 0.6 g, Fiber 2.1 g, Protein 2.4 g, SaturatedFat 0.1 g, Sodium 281.9 mg
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