Last week we harvested our first batch of radishes from our garden. We got so excited we cut them up before I had a chance to take any photos. I like to use all parts of the vegetable that are eatable, so that meant using the radish greens too. I had a dish all picked out to cook using these greens. It was one of those nights where I knew I had certain ingredients on hand (andouille sausage this night in particular) and was excited to cook with it. And I went to prepare what I had planned and the andouille sausage was spoiled…blahh! I hate wasting.
Disappointed, I knew I still needed to make something for dinner. Using the ingredients I had at home, I created this recipe and it turned out really tasty. So, I thought I’d share it with you. It was the perfect Southern comfort food, a little spicy, full of flavor, and its served with buttery corn grits. It looks like a lot of ingredients, but I had most of this hanging around my fridge or pantry, so I encourage you to be inspired and substitute as you see fit. Hope you’ll enjoy this one!
3 to 4 boneless, skinless chicken thighs
1 medium onion, diced
1/2 green pepper, diced
3 cups greens, chopped (Choose one: radish greens, spinach, kale, mustard greens, collard greens)
1 tablespoon olive oil
1 teaspoon garlic, minced
2 large tomatoes, diced (could use can tomatoes if you choose)
1/2 cup tomato sauce
1/2 teaspoon red pepper flakes
1 teaspoon season salt
1/2 teaspoon hot sauce
2 bay leaves
3/4 cup chicken broth
1/4 cup flour (gluten free in my case)
salt and pepper to taste
Corn grits (prepared according to package)
1. Salt and pepper chicken thighs.
2. Heat oil in large skillet and sear both sides of the chicken thighs. Set chicken aside after both sides are slightly browned and chicken is not cooked fully through.
3. Saute onions, garlic, and green pepper in the same pan over medium heat until slightly transparent.
4. Stir in tomatoes, tomato sauce, red pepper flakes, season salt, bay leaves, hot sauce and chicken broth into pan.
5. Bring down to a simmer. Add chicken back into pan. Cover and cook on simmer for 40 minutes or until chicken is cooked through. Stir occasionally and flip chicken halfway through.
6. Stir in greens. Then stir in the flour until everything is combined.
7. Serve over hot, buttery corn grits and enjoy!
*Recipe Source: Madison’s original recipe