Total Time
25mins
Prep 10 mins
Cook 15 mins

This is a quick and easy weeknight meal. The chicken is cooked in one skillet and another is used to cook the collard greens, which are spiked with black eyed peas.

Ingredients Nutrition

Directions

  1. In a skillet, heat 1 tablespoon oil over medium heat; season the chicken with the blackening seasoning or Cajun seasoning, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  2. Cook until browned and cooked through, about 6 to 7 minutes per side; transfer to serving plates.
  3. Meanwhile, heat a second skillet, over medium high heat with 3 tablespoons oil; add garlic, red pepper, cook, tossing frequently, until softened about 2 to 3 minutes.
  4. Add the collards, 3/4 teaspoon salt, 1/4 teaspoon pepper and cook, tossing, until collards are just tender, 5 to 7 minutes.
  5. Stir in black eyed peas and cook until heated through, 1 or 2 minutes more.