Chicken, Collard Greens, and Sweet Potato Stew
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Whole Living, December 2011
- Yield Serves 6 to 8
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Ingredients
- 2 tablespoons vegetable oil
- 2 boneless, skinless chicken breasts (8 ounces each)
- Coarse salt and freshly ground pepper
- 1 onion, chopped
- 1 stalk celery, diced
- 1/4 cup apple cider vinegar
- 1 pound sweet potatoes, peeled and diced
- 2 cups coarsely chopped collard greens
- 4 cups low-sodium chicken stock
- 1 1/2 cups cooked brown rice
Directions
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In a heavy-bottomed pot, heat oil over medium-high heat. Season chicken with salt and pepper and sear until golden brown and cooked through, about 5 minutes per side. Set aside.
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Add onion and celery and cook until tender, about 4 minutes. Deglaze with vinegar, scraping up any brown bits with a wooden spoon. Add sweet potatoes, collard greens, stock, and 2 cups water. Bring to a boil; reduce heat and simmer until sweet potatoes are tender, about 10 minutes.
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Shred chicken, add to pot, and cook until heated through. Stir in rice and season with salt and pepper.
This was good, but could use a bit more flavor. I think next time I make it, I'll add some garlic and see if that kicks it up a bit. Definitely a good recipe, and very healthy so I felt good about feeding it to my family.