A comforting weeknight dinner with all the savory flavors of potlikker and greens.
This dish takes it up a notch by using fresh and cooked collards (and theirpotlikker).
In goes rice, leftover cooked collards, rice, and thatliquid goldpotlikker.
Credit:Greg Dupree, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster
Sprinkled over the finished dish, it adds a crunchy, spicy punch to this next-levelcomfort food.
Ingredients
3largefresh whole collard green leaves(4 1/2 oz.
total), stemmed and quartered
2Tbsp.olive oil, divided
2tsp.kosher salt, divided
4(7-oz.
Divide collard green pieces evenly among 2 baking sheets.
Bake on middle rack until crispy, 10 to 12 minutes, flipping collard green pieces halfway through.
Remove baking sheets from oven; set collard green chips aside to cool, about 15 minutes.
Do not turn oven off.
Sprinkle chicken with black pepper and 1 teaspoon of the salt.
Place chicken, skin side down, in hot oil.
Flip chicken, and continue to cook until bottom is lightly browned, 1 to 2 minutes.
Transfer chicken to a plate.
Stir in potlikker, cooked collard greens, rice, and remaining 3/4 teaspoon salt.
Nestle browned chicken, skin side up, in rice mixture; bring to a boil over high.
Cover and transfer the skillet to top oven rack.
Remove lid from skillet, and increase oven temperature to broil.
Broil until the chicken skin is crispy, about 5 minutes.
(Alternatively, pulse the mixture in a food processor until greens are finely chopped.)
Divide chicken and rice among plates, and top with additional crushed collard green mixture, if desired.
