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Chicken, Collard Greens, and Sweet Potato Stew

Searing the chicken first creates a tasty fond (the caramelized bits at the bottom of the pan) for the broth. Add the cooked, shredded chicken to the pot at the very end for guaranteed tender, flavorful meat (versus the rubbery, overcooked alternative).

Source: Whole Living, December 2011



Cook's Notes

More traditional collards are used here, but kale, Swiss chard, or spinach would work well, too.

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How would you rate this recipe?
  • tradai
    12 MAR, 2014
    This was really good. I didn't have an onion, so I didn't use it. I added cayenned pepper, which really made the flavors stand out. I only added about 1 cup of water to keep it thicker. I also let it simmer for about 45 minutes. A new favorite!
  • Eviebelle
    6 JUN, 2012
    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.

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