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Collard Greens Sautee with Chicken & White Beans
Ingredients
  • 3 tablespoons olive oil
  • 2 tablespoons cider vinegar
  • 2 tablespoons chopped fresh tarragon
  • 1 tablespoon chopped fresh thyme
  • ½ teaspoon black pepper
  • 2 ½ cups cooked white beans, reserved from Peppered Shrimp with White Bean and Cauliflower Puree
  • ½ cup bean cooking liquid, reserved from Peppered Shrimp with White Bean and Cauliflower Puree
  • 8 ounces skinless, boneless rotisserie chicken breast (about 2 cups)
  • 2 center-cut bacon slices
  • 1 ½ cups vertically sliced red onion
  • 2 tablespoons sliced garlic
  • 1 tablespoon unsalted butter
  • 8 cups thinly sliced collard greens
  • ½ teaspoon kosher salt
  • ½ teaspoon sugar
  • Dash of hot pepper vinegar (optional)
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