One of my son’s friends joined us for dinner. 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 350° until it was at an internal temperature of 165°. Rice in the rice cooker, steamed veggies for the kids.
For Lisa and I, I made some collard greens. Sautéed a slice of bacon, a small onion (diced) and two cloves of garlic (pressed) in a large stock pot. 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. Then I added a cup of chicken stock, covered the pan and let the greens steam on low for 20 minutes.