Here’s another primal dinnah for ya: Carolina Mustard Chicken and Collard Greens!
(4) boneless chicken breasts, (1) bottle of Carolina Mustard Marinade, (2) bunches of collard green leaves, (1/2) stick of butter, 4 cups of water, salt, and pepper.
Preheat your oven to 350 degrees.
Place all 4 chicken breasts onto a baking pan, and season them to your liking with salt and pepper.
Pour the Carolina Mustard Marinade over all 4 of the chicken breasts.
Put the chicken in the oven for roughly 35-40 minutes.
Once your chicken is in the oven, start on the collard greens!
With a sharp knife, cut off the stalks of the leaves. Just be sure to cut off the thickest parts as they’re tougher to cook than the rest. You don’t have to completely remove the stem if you don’t want to. Personally, I think it’s a waste of time. But if you like completely stemless leaves, have at it.
Chop up the remaining leaves into bite size pieces. They don’t have to be super small–again, it’s up to whatever you like.
After you have removed enough of the stem for your liking and have chopped the leaves to the size you like, melt the stick of butter in a non-stick pan over medium-high heat.
Once the butter is melted and bubbling, add in two cups of water.
Add all of the collard green leaves into the butter/water mix.
Put a lid on your skillet, or anything that will cover the top (I use a plate), to allow the greens to stem.
Remove the lid and stir the greens every few minutes to ensure they all get a chance to boil in the water.
Add in the last two cups of water once the liquid in the skillet runs low.
Continue steaming and cooking the greens until they are limp and have turned a dark yellowy-green.
Drain the water.
Serve up the chicken and collard greens on a plate and season with extra salt and pepper as needed!
Makes 4-6 servings.
(Side note: Depending on how you work, sometimes prepping the collard greens before the chicken goes in the oven is best. It really depends on your preference for sogginess of the collard greens.)