Carolina Chicken and Collard Green Stew

  • Yield 4 servings

A warm, comforting meal for a cold winter night


"This is one of my family's favorite recipes. Collard greens are plentiful here in the South, and I developed this recipe to showcase them in a stew. Some folks say they don't like the taste of collards, but I believe that is because they have not had them fixed correctly. Trust me, anyone who tries this stew with a chunk of homemade cornbread will be begging for the recipe."


3 cups chicken broth
3 cups water
1 pound boneless, skinless chicken thighs
1 medium onion, diced (about 1 cup)
1 garlic clove, minced
1 celery stalk, sliced (about 1/2 cup)
1 medium carrot, sliced (about 1/2 cup)
1 large potato, diced (about 1 cup)
1 tablespoon chopped fresh thyme or 1/2 teaspoon dried thyme
1 tablespoon chopped fresh basil or 1/2 teaspoon dried basil
1 tablespoon chopped fresh oregano or 1/2 teaspoon dried oregano
1 tablespoon sugar
2 tablespoons white vinegar
4 cups chopped fresh collard greens, loosely packed
1 teaspoon salt
1/2 teaspoon pepper
4 slices crisply cooked bacon
1/2 cup chopped pecans, toasted


  1. In a large Dutch oven, heat chicken broth and water over medium-high heat to a boil. Add chicken thighs. Reduce heat to a simmer and poach chicken about 15 minutes or until cooked through. Remove chicken to a plate with a slotted spoon; keep warm.
  2. Add onion, garlic, celery, carrot, potato, thyme, basil and oregano to broth. Stir and bring to a boil. Reduce heat, cover and simmer about 10 minutes or until potatoes are tender.
  3. Stir in sugar, vinegar, collard greens, salt and pepper. Return to a boil, reduce heat, cover and simmer 10 minutes.
  4. Shred chicken into 1-inch strips and add to stew. Stir to combine. Simmer over medium heat about 2 minutes or until chicken is heated through.
  5. Ladle stew into four shallow soup bowls. Crumble one slice of bacon over each serving. Sprinkle pecans evenly over top. Serve immediately.

—Candace McMenamin, Lexington, S.C.



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