FoodReference.com  (Since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

Home   |   Articles   |   Food_Trivia   |   Today_in_Food History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food Festival_&_Events

You are here > Home > Recipes

Soups & StewsChicken Soups: A - Ch >  Carolina Chicken Collard Greens Stew

 

FREE Magazines and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS and
COOKING CLASSES

More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

CAROLINA CHICKEN COLLARD GREENS STEW

"This is one of my family's favorite recipes. Collard greens are plentiful here in the South, and I developed this recipe to showcase them in a stew. Some folks say they don't like the taste of collards, but I believe that is because they have not had them fixed correctly. Trust me, anyone who tries this stew with a chunk of homemade corn bread will be begging for the recipe."
Candace McMenamin, Lexington, South Carolina
Serves 4

Ingredients

• 3 cups chicken broth
• 1 pound boneless, skinless chicken thighs
• 1 medium onion, diced
• 1 garlic clove, minced
• 1 celery stalk, sliced
• 1 medium carrot, sliced
• 1 large potato, diced
• 1 tablespoon chopped thyme or 1/2 teaspoon dried thyme
• 1 tablespoon chopped basil or 1/2 teaspoon dried basil
• 1 tablespoon chopped oregano or 1/2 teaspoon dried oregano
• 1 tablespoon sugar
• 2 tablespoons white vinegar
• 4 cups loosely packed chopped collard greens
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 crisply cooked bacon slices
• 1/2 cup chopped pecans, toasted


Directions
1.
Heat the chicken broth and 3 cups water in a large Dutch oven over medium-high heat. Bring the mixture to a boil. Add the chicken thighs. Reduce the heat and simmer, covered, until thoroughly cooked, about 15 minutes. Remove the chicken to a plate with a slotted spoon; keep warm.

2. Add the onion, garlic, celery, carrot, potato, thyme, basil, and oregano to the broth. Stir and bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 10 minutes.

3. Stir in the sugar, vinegar, collard greens, salt, and pepper. Return to a boil, reduce die heat, and simmer, covered, for 10 minutes.

4. Shred the chicken into 1-inch strips and add to the stew; mix well. Simmer over medium heat until the chicken is thoroughly heated, about 2 minutes.

5. Ladle the stew into 4 shallow soup bowls. Crumble 1 bacon slice over each serving. Sprinkle pecans over the top. Serve immediately.
 

RELATED RECIPES

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages