This recipe will convert even the pickiest palates and is a great way to use up all those (Community Supported Agriculture) CSA greens.

Ingredients:
3 tbsp. olive oil
2 lbs. chicken breast
2 cups yellow onion
4 large garlic cloves
A lot of greens: turnip, rutabaga, carrot tops, pretty much anything but spinach, washed, chopped in to bite sized pieces
1 tsp. red pepper flakes, or to taste
1 tbsp. lemon juice
1 tsp. salt, or to taste

Pound the chicken flat. Season with half the oil, half the salt, and half the red pepper flakes. Set aside.

Heat the other half of the oil along with the red pepper flakes and the salt in a heavy bottomed skillet over medium heat.

Cut onion into rings. Press garlic.

Add onions and garlic to hot oil, stir to ensure the garlic does not burn.

Sauté onions and garlic until soft, about 5-7 minutes

Add greens. Depending on the size of your pan you may need to do this in batches. The greens will cook down. You should be looking for about a 5:1 ratio of greens to onion, if not more. Remember, they cook down drastically.

Once all of your greens are in the pan and you’ve stirred all the components together, cook for about 5-7 minutes. Do not overcook the greens. Once done, transfer the contents of the pan to a bowl.

In the same pan, put the chicken in, still over medium heat. Cook five minutes on one side, flip and cook two more minutes on the other. Remove to a cutting board. Let it sit for three minutes. Slice the chicken length-wise to render long strips.

Put it all back in the pan together. Tongs work well for this. Just before serving dress with lemon juice.

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Editor: Travis May

Photo: Wikipedia