Try this Chicken & Collard greens stew recipe, or contribute your own.
Suggest a better descriptionHeat oil in large pot over medium-high heat. Add chicken, season with salt & pepper, and cook for about 5 minutes, stirring so all sides are cooked. Transfer to plate.
Add onion, carrots & bell pepper to pot, cook stirring often for about 3 minutes. Add garlic & ginger, stir and then add broth through cumin. Stir until smooth. Add chicken, including juice from plate, squash & greens.
Reduce heat to medium-low, cover and cook until vegetables are tender - about 15 minutes. Uncover and cook another 5 minutes to thicken. Discard bay leaves and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1330g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2594 | ||
Calories from Fat: 1601 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 177.9g | 237 % | |
Saturated Fat 46g | 230 % | |
Monounsaturated Fat 76.4g | ||
Polyunsanturated Fat 41.2g | ||
Cholesterol 760.6mg | 234 % | |
Sodium 1224.3mg | 42 % | |
Potassium 3103.4mg | 82 % | |
Total Carbohydrate 39.1g | 11 % | |
Dietary Fiber 10.4g | 42 % | |
Sugars, other 28.7g | ||
Protein 206.5g | 295 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2594
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