Down-Home Chicken 'n' Greens
  • Nonstick cooking spray
  • 2 medium skinless, boneless chicken breast halves (about 8 ounces total)
  • 1/3 cup reduced-sodium chicken broth
  • 3 or 4 cloves garlic, minced
  • 1/8 teaspoon crushed red pepper
  • 1/8 teaspoon coarsely ground black pepper
  • 8 cups torn mixed greens (such as mustard, beet, kohlrabi, kale, collard, and/or turnip greens) (8 to 10 ounces)
  • Balsamic vinegar (optional)
  • Red sweet pepper slices (optional)
  1. Lightly coat a medium skillet with cooking spray. Heat skillet over medium heat. Lightly sprinkle chicken with salt and black pepper. Add chicken to hot skillet; cook until chicken is brown, turning once. Reduce heat to medium-low. Cook, covered, for 10 to 12 minutes or until chicken is tender and no longer pink.
  2. Meanwhile, in a large saucepan or Dutch oven combine broth, garlic, crushed red pepper, and the 1/8 teaspoon black pepper. Bring to boiling. Stir in greens; reduce heat. Simmer, covered, for 9 to 12 minutes or just until greens are tender, stirring once or twice.
  3. To serve, divide the greens and their juices between 2 dinner plates. Cut chicken diagonally into slices; arrange chicken slices on top of greens. Drizzle the chicken with balsamic vinegar and if desired, garnish with sweet pepper.