Reinvent an entire Southern supper into a robust salad with big, brassy flavors.

Source: Better Homes and Gardens

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Credit: Carson Downing

Recipe Summary

total:
35 mins
Servings:
4
Yield:
4 chicken thighs, 6 cups greens, 1 cup blackeyed peas and 2 cups cornbread croutons
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For cornbread croutons, preheat oven to 400°F. Spread cornbread cubes in single layer on a baking sheet. Drizzle with 1 Tbsp. vegetable oil and and sprinkle with 1/2 tsp. of the Cajun seasoning and 1/4 tsp. salt. Gently stir to coat. Bake 10 minutes or until golden brown, gently turning cubes once.

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  • Meanwhile, In a large skillet cook bacon over medium until crisp. Drain on paper towels. Reserve 2 Tbsp. drippings (add vegetable oil if needed); set 1 Tbsp. aside and leave 1 Tbsp. in the skillet.

  • Season chicken with the remaining 2 tsp. Cajun seasoning and 1/4 tsp. salt. In the same skillet cook chicken over medium-high 6 minutes or until deep golden brown. Turn and cook 6 to 8 minutes more or until done (175°F.) Remove chicken from skillet; cover to keep warm.

  • Add vinegar and mustard to skillet, stirring to loosen any browned bits. Add black-eyed peas; cook and stir 1 minute. Remove pan from heat.

  • In a large bowl combine kale and/or mustard greens, pickled okra brine, and 1 Tbsp. reserved bacon drippings. Massage greens with your hands about a minute or until tender. Slice chicken.

  • Transfer greens to a platter. Top with chicken, black-eyed pea mixture, bacon, okra, and croutons. If you like, drizzle with additional okra brine.

Nutrition Facts

425 calories; fat 20g; cholesterol 78mg; saturated fat 6g; carbohydrates 41g; mono fat 7g; poly fat 5g; insoluble fiber 8g; sugars 11g; protein 23g; vitamin a 4866.8IU; vitamin c 102mg; thiamin 0.4mg; riboflavin 0.4mg; niacin equivalents 5.7mg; vitamin b6 0.5mg; folate 106.7mcg; vitamin b12 0.3mcg; sodium 654mg; potassium 913mg; calcium 243mg; iron 4.6mg.
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