40 minutes
4 servings
Collard Greens With Potatoes, Tomatoes & Chicken
This savory skillet meal is a delicious way to enjoy collard greens. It’s rich, warming, and full of flavor, perfect with a side of rice, flatbread, or just on its own.
Ingredients
- 1 bunch collard greens, stemmed and chopped
- 2 medium yellow potatoes, peeled and diced
- 2 ripe tomatoes, chopped
- 1 lb boneless chicken breast or thighs, cut into bite-sized pieces
- 1 small onion, diced
- 3 garlic cloves, minced
- ¼ tsp smoked paprika
- ½ tsp dried thyme
- ¼ tsp ground cumin
- ½ tsp Knorr Caldo de Tomate (Tomato Bouillon with Chicken Flavor)
- ½ tsp Badia Rotisserie Chicken Seasoning
- ½ tsp Johnny’s Seasoning Salt
- ¼ tsp Lawry’s Garlic Salt
- ¼ tsp Lawry’s Seasoned Salt
- ¼ tsp McCormick Garlic Powder
- Black pepper, to taste
- 2–3 tbsp olive oil
- Optional: lemon juice, red pepper flakes (for heat)
Method
1. Cook the Chicken
Season the chicken with a mix of Caldo de Tomate, Badia Rotisserie Seasoning, Johnny’s Seasoning Salt, Lawry’s Garlic Salt, Lawry’s Seasoned Salt, garlic powder, black pepper, and a pinch of smoked paprika.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken for 6–8 minutes, until golden and cooked through. Remove from the pan and set aside.
2. Sauté the Potatoes
In the same pan, add the diced potatoes. Cook for 8–10 minutes, stirring occasionally, until they begin to brown and soften.
3. Build the Base
Add diced onion and garlic. Cook for 2–3 minutes until softened and fragrant. Stir in the chopped tomatoes, cumin, thyme, and a little more paprika. Let it simmer for 4–5 minutes until the tomatoes break down and create a saucy base.
4. Add Greens & Finish
Toss in the collard greens, a handful at a time. Stir as they cook down. If the pan gets dry, add a splash of water. Once the greens are tender, add the chicken back into the pan and mix everything together. Optional: finish with a squeeze of lemon and a pinch of red pepper flakes for a little kick.
Serve with warm rice, cornbread, or fried plantains.
Also great on its own for a full and flavorful one-skillet meal.
