In order to bring you the best organic produce, some ingredients may differ from those depicted.

Blackened chicken with bacon-braised collard greens

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo

2 Servings, 580 Calories/Serving

5–20 Minutes

A classic Southern dish without the fuss or the calories. The chicken comes pre-marinated in a spice mix of thyme, basil, oregano, paprika, black pepper and cayenne. While collards cooked in bacon might leave you yearnin’ for more.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

2 blackened marinated chicken breasts
2 strips bacon
2 shallots
2 cloves garlic
large bunch collards
2 tablespoons red wine vinegar

Nutrition per serving

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Sear chicken

Preheat oven to 200°F. Heat 1 tablespoon oil in skillet on medium heat until shimmering. Sear chicken, flipping once, until brown and no longer pink and cooked through, 4 to 6 minutes per side. Remove from heat and place on baking sheet in the oven to keep warm. Prep ingredients while the chicken cooks.

Prep ingredients

Dice bacon into ¼-inch cubes.
Peel shallots and thinly slice.
Peel garlic and thinly slice.
Trim 1 inch off ends of collards, then roughly chop leaves into 2-inch pieces. Rinse under cold water and spin dry or set on paper towels, leaving slightly moist.

Cook collards

Carefully wipe down skillet with a paper towel to remove seasoning. On medium heat, cook bacon until fat renders, 2 to 3 minutes. Add shallots and sauté until slightly soft, 2 to 4 minutes. Add garlic and cook until fragrant, then toss in collards with a couple pinches salt. Stir in red wine vinegar and ¼ cup water. Cover and cook, stirring occasionally, until collards completely wilt, 6 to 8 minutes. Adjust for seasoning and remove from heat.

Plate, serve

Divide collards evenly between two plates. Top with chicken and serve.

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