RCI-MT.004.0773.001
Stir Fried Greens with Chicken and Pecans
Poultry Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe Serves: 4
Prep20 min
Cook60 min
Total80 min
Servings4
Difficultyintermediate
Ingredients
- collard or turnip greens1 pound
- 2 unit
- chicken thighs4 unitboned
- 3 tablespoons
- 2 tablespoons
- chopped pecans½ cuptoasted
Method
1
Wash the collard or turnip greens thoroughly under cold water, removing any dirt or debris. Pat dry with paper towels and roughly chop into bite-sized pieces.
2
Cut the boned chicken thighs into bite-sized chunks, about 1 to 1.5 inches. Dissolve the chicken bouillon cubes in ¼ cup of warm water and set aside.
3
Heat canola oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
4
Add the chicken chunks to the hot oil and cook, stirring frequently, until browned on all sides and cooked through, about 10 minutes.
10 minutes
5
Pour the dissolved bouillon mixture into the skillet and stir well to combine. Let simmer for 1 minute to build flavor.
6
Add the chopped greens to the skillet in batches, stirring after each addition to wilt them into the oil and broth, about 5-7 minutes total.
6 minutes
7
Stir in the hot sauce until evenly distributed throughout the greens and chicken.
8
Cook for another 2-3 minutes, stirring occasionally, until the greens are tender and flavors are melded.
3 minutes
9
Transfer to a serving platter or individual bowls and top with the toasted pecans. Serve hot.