This hearty Collard Greens Chicken Stew combines tender chicken winglets with plenty of collard greens, peppers, garlic and fresh thyme in a deeply seasoned broth.
And when I say plenty of collard greens, friend, I mean it. We’re using two pounds. 😂
The chicken is seasoned with curry powder, cloves and pepper, then everything comes together with tomato paste, Worcestershire sauce, apple cider vinegar and aromatics.
It’s savory, slightly tangy, a little spicy and exactly the kind of one-pot meal I want when the weather starts cooling down.
Chicken and Collard Greens Belong Together
Collard greens are often treated as a side dish, but they don’t have to stay on the side of the plate.
Here, they’re part of the actual stew. As the collards cook, they soften and absorb the seasoned broth while the chicken becomes tender.
The apple cider vinegar is especially important. That acidity helps balance the richness of the chicken and cooked greens.
Questions You May Have While Making The Stew
Can I use bagged collard greens?
Yes. Pre-washed, shredded collard greens are a convenient option. Check them before cooking and remove any particularly large or tough stem pieces.
Why add vinegar to collard greens?
Apple cider vinegar adds acidity that balances the richness of the chicken and savory broth while complementing the flavor of the greens. Your stew will not taste like acid or “vinegar”, don’t worry.
Can I make this stew ahead?
Absolutely. This is the kind of dish that benefits from sitting for a little while because the flavors have additional time to come together.
My Special Tips For Perfect Stew
Don’t be afraid of the amount of greens. Two pounds looks enormous before cooking, but collard greens lose considerable volume as they wilt.
Cook the tomato paste. Give it a little time in the pot before adding all the liquid. This helps deepen its flavor.
Don’t add the vinegar toward the end. I prefer to add the vinegar while the stew is cooking because it merges well with the other ingredients and flavor.
Brown in batches. Twenty winglets can easily overcrowd a pot. Give the chicken enough room to develop color.
Taste before adding more salt. Bouillon cubes and Worcestershire sauce both contribute saltiness, so wait until the stew comes together before making the final adjustment.
How To Make Collard Greens Chicken Stew
This dish is straightforward, and if you’re looking for another hearty one-pot dinner for cooler weather, try our 16 Bean Chicken Soup.
Collard Greens Chicken Stew Recipe
Equipment
- Large Saucepan
Ingredients
Chicken & Greens
- 20 chicken winglets
- 2 lbs. shredded collard greens
- ½ cup canola oil
- 1½ Tbsp. curry powder
- 1 Tbsp. kosher salt; plus more to taste
- 1 tsp. ground cloves
- 1 tsp. red pepper flakes; plus more to taste
- Black pepper to taste
Aromatics & Broth
- 1 large onion; quartered
- 2 green onions
- 1 bell pepper
- 14 garlic cloves
- A few fresh thyme sprigs
- 4 Tbsp. tomato paste
- 1 cup water; for the seasoning mixture
- 5 cups additional water; for the stew
- 2 Tbsp. Worcestershire sauce
- ½ cup apple cider vinegar
- 2 chicken bouillon cubes
- 4 bay leaves
Instructions
Prepare & Brown The Chicken
- Add the onion, green onions, bell pepper, garlic, tomato paste, thyme, curry powder, salt, ground cloves, red pepper flakes and black pepper to a blender with 1 cup water. Blend until combined.Add the blended seasoning mixture and coat the chicken well. Allow it to sit for at least 30 minutes to marinate – but the longer the better.
- Heat the canola oil in a large pot over medium-high heat.Working in batches, brown the chicken. Remove and set aside. Do not discard the marinating mixture.
Build The Collard Greens Stew
- After removing the chicken, add the remaining blended seasoning mixture and cook until fragrant.Add the shredded collard greens in batches, gently turning them into the liquid as they wilt.Add the remaining 5 cups water gradually and stir in between each addition. Add the Worcestershire sauce, apple cider vinegar, bay leaves and chicken bouillon.Once the collard greens have reduced, return the chicken to the pot. Stir to combine.
- Cover halfway and simmer until the chicken is cooked through and tender and the collard greens reach your desired tenderness.Taste and adjust with additional salt, black pepper, seasoning, or red pepper flakes as needed. Continue to simmer until the liquid has reduced slightly. You do not want it to be “soup-like” but have enough liquid to top over a bed of rice. Serve over a bed of white rice and enjoy.
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