Carolina Chicken and Collard Green Stew

  • Yield: 4 servings

"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."


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