Peach Dish AWS
Peach Dish est. 2013
For more information about the ingredients in this box, go to www.peachdish.com/recipes Share your photos using #peachdishmeal
Chicken and Greens 2 each chicken breast, airline 3 teaspoons Peachdish salt, divided 12 ounces young greens Water, as needed* 2 tablespoons cooking oil, divided* 1 clove garlic, thinly sliced Kosher salt, to taste* Grits 1 cup whole milk 1 cup water* 1 teaspoon kosher salt* 1/2 cup Riverview Farms grits 2 tablespoons butter, divided Black pepper, to taste* *Ingredients not included in your PeachDish box. Yield: 2 servings Preparation Time: 5 minutes Cooking Time: 45 minutes
Chicken Breast with Grits and Garlicky Greens Recipe Courtesy of Seth Freedman, Forage & Flame
1. Please read entire recipe card before beginning. 2. Rinse and dry chicken breasts, season with 1 1/2 teaspoons of the Peachdish salt, and let stand while you cut and prepare the other ingredients. 3. Wash greens in water, handling gently so as not to bruise them. Remove stem from greens and tear leaves into 2-inch pieces. 4. Combine milk, water, and kosher salt in a small sauce pot and bring to a simmer, while occasionally stirring, over medium heat. Stir in the grits with a whisk, continue to stir as they return to a simmer. 5. Lower heat to medium-low and cook 25-30 minutes. Stir along the bottom every 5 minutes or so with a whisk and/or flat-edged wooden spoon to avoid scorching the pot. 6. While the grits are cooking: Heat a large sauté pan over medium heat. Add 1 tablespoon oil, and heat until shimmery. Add the chicken breasts skin side down. Cook without turning or moving, until chicken is browned on the skin side, and cooked two thirds of the way through, 7-10 minutes. Turn, and cook through, 3-5 additional minutes. Remove pan from heat, then remove the chicken to a plate or rimmed dish to rest. 7. Reduce heat to low/medium heat, add 1 tablespoon butter to the large sauté pan. Once butter has melted, add garlic and cook slightly, but do not brown. Add greens, and stir as greens wilt. Season with salt after greens have wilted. 8. Once grits have cooked fully, turn off the heat, cover the pot and let rest, covered, on the stove for another 15-20 minutes. Finish by melting in butter, and adjusting seasoning with salt and pepper to taste. 9. Cook greens till tender, taste, and adjust seasoning. 10. Serve immediately and enjoy!
For more information about the ingredients in this box, go to www.peachdish.com/recipes Share your photos using #peachdishmeal
Chicken and Greens 2 each chicken breast, airline 3 teaspoons Peachdish salt, divided 12 ounces young greens Water, as needed* 2 tablespoons cooking oil, divided* 1 clove garlic, thinly sliced Kosher salt, to taste* Grits 1 cup whole milk 1 cup water* 1 teaspoon kosher salt* 1/2 cup Riverview Farms grits 2 tablespoons butter, divided Black pepper, to taste* *Ingredients not included in your PeachDish box. Yield: 2 servings Preparation Time: 5 minutes Cooking Time: 45 minutes
Chicken Breast with Grits and Garlicky Greens Recipe Courtesy of Seth Freedman, Forage & Flame
1. Please read entire recipe card before beginning. 2. Rinse and dry chicken breasts, season with 1 1/2 teaspoons of the Peachdish salt, and let stand while you cut and prepare the other ingredients. 3. Wash greens in water, handling gently so as not to bruise them. Remove stem from greens and tear leaves into 2-inch pieces. 4. Combine milk, water, and kosher salt in a small sauce pot and bring to a simmer, while occasionally stirring, over medium heat. Stir in the grits with a whisk, continue to stir as they return to a simmer. 5. Lower heat to medium-low and cook 25-30 minutes. Stir along the bottom every 5 minutes or so with a whisk and/or flat-edged wooden spoon to avoid scorching the pot. 6. While the grits are cooking: Heat a large sauté pan over medium heat. Add 1 tablespoon oil, and heat until shimmery. Add the chicken breasts skin side down. Cook without turning or moving, until chicken is browned on the skin side, and cooked two thirds of the way through, 7-10 minutes. Turn, and cook through, 3-5 additional minutes. Remove pan from heat, then remove the chicken to a plate or rimmed dish to rest. 7. Reduce heat to low/medium heat, add 1 tablespoon butter to the large sauté pan. Once butter has melted, add garlic and cook slightly, but do not brown. Add greens, and stir as greens wilt. Season with salt after greens have wilted. 8. Once grits have cooked fully, turn off the heat, cover the pot and let rest, covered, on the stove for another 15-20 minutes. Finish by melting in butter, and adjusting seasoning with salt and pepper to taste. 9. Cook greens till tender, taste, and adjust seasoning. 10. Serve immediately and enjoy!
