In order to bring you the best organic produce, some ingredients may differ from those depicted.
Print instructions
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
25
Instructions
2-serving instructions (4-serving modifications in red)
Wash produce before use
1
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.
2
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.
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.
3
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.