Port Wine Chicken and Collards
  • 1 lb boneless, skinless chicken breast cut into large chunks
  • 1 cup thin sliced onions
  • 1 tbsp extra virgin olive oil
  • 1 tbsp butter
  • 1 gallon bag of chopped fresh collard greens
  • 1/2 cup tawny port wine
  • 1/2 cup low sodium organic chicken broth
  • pinch dried oregano
  • 1 to 2 tbsp lemon garlic powder (this is a spice my aunt gave me, if you don't have this, use a tiny bit of fresh lemon rind and some garlic powder.)
  1. Heat pan and combine olive oil and butter. Add onions and saute until soft. Add chicken. Cook until the bits start to brown.
  2. Add port wine and simmer for 3 to 5 minutes. Add chicken broth and collards on top and let simmer uncovered for a few more minutes. Stir collards in, then add herbs and spices.
  3. Allow to simmer until collards are cooked but still somewhat firm.
  4. Serve with browned potato gnocci, mashed potatoes, or Clapshot.
I just made this tonight. As with everything I cook, I never measure, so the amounts below are educated guesses.