Thursday, December 29, 2011

Collards & Chicken

From Kristi’s Kitchen

As Featured on the Beyond Organic Facebook Page


3 large bunches of organic collards, stalk removed and stripped
4 pieces of turkey bacon, cooked and crumbled
1 lb. organic chicken thighs, cubed
2 qts. filtered water
1 1/2 tbsp. + 1/4 tsp. sea salt
1 ¾ tsp. garlic powder
1 tsp. onion powder
¾ tsp. ground black pepper
¼ tsp. poultry seasoning
1/16 tsp. ground nutmeg
3 tbsp. raw organic apple cider vinegar
2 tbsp. coconut palm crystals


-Place everything –except the chicken – in a large stock pot and bring to a boil over medium-high heat
-Simmer for 10 minutes
-ADD CHICKEN – bring back to boil
-Reduce heat to medium-low and simmer for 20 more minutes

Serve piping hot with a splash of pepper vinegar

No comments:

Post a Comment