Don't let any vegetables on hand go to waste; combine them to make this inexpensive stew.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Season chicken generously with salt and pepper. In a 6-quart Dutch oven or heavy pot, heat oil over medium-high. Cook chicken until brown on all sides, 10 to 12 minutes; transfer to a plate. Add onion, carrot, celery, and garlic to pot; cook until onion softens, 3 minutes. Add potato and collard greens; cook until greens begin to wilt, 3 minutes.

    Advertisement
  • Return chicken to pot; add vegetable juice and Worcestershire. Bring to a boil; reduce to a medium simmer, partially cover, and cook until chicken is separating from the bone and vegetables are tender, about 45 minutes. Season with salt and pepper and stir in vinegar just before serving.

Reviews (5)

34 Ratings
  • 5 star values: 10
  • 4 star values: 13
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 0
Rating: Unrated
12/19/2013
The article you have posted here on the newest feed contains massive message came to be powerful if we knew it. It's really written in depth analysis i think Bounce house rentals Orlando
Rating: Unrated
09/09/2012
I love to cook. I read this recipe and it made me think of a bloody mary mix. So I tweaked the recipe, I added more garlic, horseradish, little brown sugar. I did omit the potato as I served it with mash potatoes instead.
Rating: Unrated
03/19/2012
I thought this recipe was just okay. It could have used more flavor, even though I doubled the garlic. It all got eaten, though, and it was very hearty and I loved that everything was so healthy and in one pot. I don't know if maybe my large carrot wasn't large enough, but I could definitely have used at least one more carrot. I used 2 stalks of celery, but could have even had one more.
Advertisement
Rating: Unrated
01/19/2011
Hot, thick and delicious. I used kale instead of collard greens and crushed tomatoes instead of juice. Great on a cold winter night!
Rating: Unrated
12/05/2010
On a cold December night on the east coast, this stew is great! I love collard greens and I'm always looking for different ways to serve them.