Ingredients
- 1 pound collard or turnip greens
- 2 chicken bouillon cubes
- 4 chicken thighs, boned
- 3 tablespoons Canola oil
- 2 tablespoons hot sauce
- ½ cup chopped pecans, toasted
Make it step by step
- Wash, stem, and slice greens. Place greens in large pot of boiling water; add bouillon cubes. Boil 5 minutes; drain.
- Cut chicken into 1-inch pieces.
- Heat oil in large skillet and add chicken. Toss over medium heat for 3 to 5 minutes until nearly done.
- Add greens and hot sauce. Toss until greens are heated through and coated with chicken juices.
- Just before serving, sprinkle toasted pecans over chicken and greens.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.