Dinner 8/18, Gluten Free and Collard Greens
One of my son’s friends joined us for dinner.Â She tries to eat a gluten-free diet, so I decided to keep it simple and serve oven-baked chicken breasts, rice and steamed veggies.
Seasoned the boneless, skinless chicken with my spice mix (Essence of Bargabus, recipe here) and baked it at 350Â° until it was at an internal temperature of 165Â°.Â Rice in the rice cooker, steamed veggies for the kids.
For Lisa and I, I made some collard greens.Â SautÃ©ed a slice of bacon, a small onion (diced) and two cloves of garlic (pressed) in a large stock pot.Â After the aromatics had softened, I added the greens and cooked them until they were wilted. The greens almost filled my large stock pot, but wilted down to about 2 1/2 cups of greens. Â Then I added a cup of chicken stock, covered the pan and let the greens steam on low for 20 minutes.