Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
522
Calories
35g
Protein
38g
Fat
13g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Turnip | 1 medium (122g) | 34 |
| Chili | 1 tsp (2.7g) | 8 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound collard or turnip greens
- 2 chicken bouillon cubes
- 4 chicken thighs, boned
- 3 tablespoons Canola oil
- 2 tablespoons hot sauce
- 1/2 cup chopped pecans, toasted
Directions
1
1.Wash, stem, and slice greens. Place greens in large pot of boiling water; add bouillon cubes. Boil 5 minutes; drain.
2
2.Cut chicken into 1-inch pieces. Heat oil in large skillet and add chicken. Toss over medium heat for 3 to 5 minutes until nearly done. Add greens and hot sauce. Toss until greens are heated through and coated with chicken juices.
3
3.Just before serving, sprinkle toasted pecans over chicken and greens.
Recipe sourced from
fandom