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Greens & Beans
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Description
With our CSA veggies, all the winter greens begin to look the same. Not with this Southwestern twist on the leafy greens!
Ingredients
- 2 Tablespoons Olive Oil
- 1 whole Chicken Breast, Cut In Bite Sized Pieces
- Salt And Pepper, to taste
- ½ teaspoons Cumin
- ½ teaspoons Cayenne, Or Less If You Don't Like The Spice
- ½ whole Medium-sized Red Onion, Chopped
- 1 clove Garlic, Minced
- 3 whole Serrano Peppers, Chopped
- 3 whole Sweet And/or Hot Peppers, Whatever Is On Hand, Sliced
- 2 whole Medium Tomatoes, Diced
- 1 can (15 Oz. Can) Black Beans, Drained And Rinsed
- 1 can 15 Oz Can Of Corn, Drained
- ½ teaspoons Paprika
- ¼ teaspoons Chipotle Powder
- ¼ teaspoons Mexican Oregano
- ¼ cups Chicken Broth (optional)
- 1 bunch Greens (I Usually Use Collards, But Any Hearty Green Will Work); Washed, Dried, And Coarsely Chopped
Preparation
In a deep skillet, heat olive oil over medium heat. When oil is glistening, add chicken pieces and season with salt, pepper, cumin and cayenne to taste. Cook 5 minutes, then add onion, garlic and peppers. Continue cooking, stirring occasionally, until onions are nearly translucent. Add diced tomato with juices and cook until just tender. Add black beans, corn and remaining seasonings. Cook 5 more minutes and add chicken broth, as needed, depending on desired saucy consistency. Add chopped greens and cover the skillet. Cook until greens are very wilted.
Serve over rice and top with sliced avocado and shredded cheddar cheese, if desired.
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