White Bean Chili with Chicken and Collard Greens

Paula Deen's White Bean Chili with Collard Greens2Dead southwesterners everywhere are rolling over in their graves because Paula Deen has added collard greens to their chili. Yes, I’ve done it again, I’ve gone to Paula Deen for another recipe. And you know what? It is the best white bean chili I have ever had. EVER. This is a very bold statment for me to make, especially since I don’t love collard greens as much as other greens. I’m not a huge fan of the traditional preparation of collard greens–which is to cook them to death with some ham hock. But this…THIS…I could eat once a week. It was absolutely delicious. And I think it could easily be made vegetarian–just add some more beans, take away the chicken, and replace the chicken stock with vegetable stock. And would you believe this Paula Deen recipe does not have even a teaspoon of butter? No, y’all, it does not. 

 

Collard Greens in Salad Spinner

It has been chilly and rainy in Birmingham for the past, hmmmm…month? This soup was perfect for a chilly, rainy night, and I’m actually going to make it again as soon as Glenn brings home more collards. I decided to alter Paula’s recipe just a smidge and, instead of chopping the chicken up beforehand, I let it simmer longer in the broth whole and allowed it to break up itself. I’m sure if you don’t have time to spare, you could chop it up first. But letting it simmer for a whole hour really does make the chicken super tender and allows the flavors to marry longer. Aw, I love it when flavors marry, don’t you? It’s sweet.

Collards cooking

Another thing to mention about this dish: an acquaintance of Glenn’s brought us some fresh New Mexico green chilies she picked up while she was out there visiting (these are the benefits of being a farmer–people trade you great stuff for your produce). Though Glenn and I use green chilies in a lot of cooking (and we must, of course, use the canned variety), the flavor of fresh chilies is superior (the canned variety can taste slightly “tinny”), and the ones we used for this recipe were very very hot.

 

 

 

Chicken, Collards and Green Chilies

Though I didn’t have any time to make cornbread with this, I highly recommend doing so. I would have loved to dip some cornbread in this chili to sop it up and take off some of the heat. If you don’t like your chili too hot, just don’t add as many crushed red pepper flakes and use mild green chilies instead of hot.

The next day, instead of eating this as regular soup, I broke out the tortilla chips, which we used to scoop up the leftovers. Overnight, the soup became much drier than it was first day I made it, so it was totally scoopable. Delicious!

If you have never tried collard greens before, or if you’re like me and think of them only boiled down to a pulp with ham hock, please please please try this recipe. Paula Deen, I curtsy to your goodness.

 

  

Paula Deen's White Bean Chili with Collard Greens3

 

 

 

 

 

 

 

 

Adapted (ever so slightly) from Paula Deen’s White-Bean Chili 

Makes 4 good-sized bowls (or one bowl for me and three for Glenn)

2 Tablespoons extra-virgin olive oil

1 Tablespoon minced garlic

3/4 cup diced onion (I used a Vadalia, just to be extra southern-like)

2 boneless skinless chicken breasts (2 halves, that is, about 3/4 of a pound), seasoned with sea salt and fresh black pepper

1  Tablespoon ground cumin

1 Tablespoon dried oregano

1/2 teaspoon ground white pepper (I did not have any white pepper on hand, so I substituted black pepper, but I’m leaving this as Paula Deen originally intended, because I’ll bet it’s tasty)

Pinch of red pepper flakes (oops, I added a couple pinches and, yes, it was dang hot)

Kosher or sea salt and freshly ground pepper

1 pound collard greens, stemmed and roughly chopped (about 5 cups)

1 1/2 cups chopped green chilies. I happened to have fresh/frozen ones on hand that a friend of Glenn’s brought to him from New Mexico. Use ’em if you got ’em. Otherwise, canned would be fine.

1 quart low-sodium chicken broth

2 15-oz cans navy beans, undrained

Optional garnishes: 1/2 bunch fresh cilantro, light sour cream, chopped tomatoes, lime wedges

 

In a dutch oven, heat the olive oil over medium heat, add the garlic and onion. Cook for 2-3 minutes, until slightly softened. Add the chicken, cumin, oregano, white pepper, and red pepper flakes. Season with salt and 1-2 teaspoons freshly ground black pepper. Cook until the chicken is slightly browned on both sides, 3-4 minutes.

Add the collard greens and cook, stirring occasionally, until they are slightly wilted, about 5 minutes.

Add the chilies and chicken broth and bring to a boil, stirring occasionally. Reduce the heat to medium low, cook, stirring occasionally for approximately 1 hour. As soon as the chicken was cooked through (after about 15 minutes), I helped it along by breaking it up a little bit in the pot. After a while, it will begin to get very tender. If I had time, I probably would have let it simmer for another 1/2 hour to get it even more tender. Stir in the beans in the last 10 minutes of cooking. Garnish and serve.

Vegetable Burritos with Red Pepper Cheese Spread

Fresh Veggies from JVUF

Some women get flowers. I get vegetables.

 

Pink Beauty Tomatoes, Yellow Straight Squash, Zephyr Squash, and Orient Express Eggplant

I’m totally fine with that. Because I’m a vegetable geek, that’s why. Especially when the vegetables are Pink Beauty tomatoes, Zephyr squash (that’s the two-toned variety above), Orient Express eggplant and Cherokee Purple tomatoes (these actually have a purple hue to them). Their names are so lovely, it’s hard to think of them as just tomatoes, squash, and eggplant.

How many of these things can I stuff into one meal without dinner being called “Pile O’ Vegetables with Vegetables on the Side”? Well, here’s a case in point. The other night I made vegetable burritos using eggplant and squash, but instead of just plain ol’ cheese, I used a red pepper cheese spread I made a couple of nights before. The spread is really a dip, and I got the recipe from Smitten Kitchen. It’s great as a dip, but I liked it even better spread out on a flour tortilla to rest my sweet veggies upon (they are high-maintenance veggies). Another note about the dip: the recipe on Smitten Kitchen calls for just red bell peppers, but my husband brought home hot red peppers (Sahuaro peppers), so that made for a really spicy kick that was great with the vegetables and flour tortilla. If you don’t want the extra spice, just use red bell peppers.

 Red pepper cheese spread

 Essentials: sea salt and a glass of wine

  Sauteeing Squash and Eggplant

 

I used the Pink Beauty tomatoes to make a very simple salsa with onions, a couple of small jalapenos from my own garden, lime juice, salt, and pepper. You could throw some garlic in there too if you like.

 

I'd gladly trade you my bone for just a tablespoon of salsa

I'd gladly trade you my bone for just a tablespoon of salsa

 

Add some canned black beans, and you’ve got yourself a burrito-type thing. A delicious burrito-type thing! Maybe not exactly what you’d get in Mexico, but if it’s good, who needs authenticity, right? I think the red pepper spread really made these excellent burritos. Also, the fresh sweetness of the tomatoes was a nice compliment to the savory eggplant and squash.

 

Blog Grilled Veggie Burritos with red pepper cheese spread

 

Veggie Burritos with Red Pepper Cheese Spread

Makes enough for 2-3 large burritos

Olive oil

Sea salt and freshly-ground pepper to taste

1 medium squash (or zucchini), cut into 1 inch peices

1 medium eggplant, cut into 1 inch peices

A small can of seasoned black beans (you can use plain black beans too. They won’t be quite as flavorful, but they’ll have less sodium.)

Flour tortillas (burrito sized)-I use Mission Flour Tortillas, though the number of Mexican grocery stores in my neighborhood is so high that it is really a crime for me to be using store-bought. Shame on me.  

Salsa (see recipe below or use salsa from a jar)

Red pepper cheese spread (see recipe below or use some cheddar or monterey jack cheese instead)

 

Sprinkle the eggplant and squash with sea salt and freshly ground pepper. Before I do anything else, I cut the eggplant and sprinkle it with salt and pepper. I let the eggplant sit for about 15 minutes. The salt actually takes the bitterness out of the eggplant–which is generally the thing that most people don’t like about eggplant. So, do that, and then you can take the time to make the spread or salsa while the eggplant rests.

Make the spread and salsa and warm the beans in a small saucepan on low heat.

Saute the eggplant and squash in some olive oil over medium-high heat for about 5-8 minutes, depending on how crunchy you want your vegetables. I like them semi-crunchy, but browned nicely on the outside. If you like them a bit more tender, turn down the heat and saute for a few more minutes.

Meanwhile, microwave the flour tortillas for about 30 seconds each. I usually microwave each one separately (mainly because there are only two of us), but you could also warm them in the oven or in the microwave all at the same time; just follow the directions on the package.

Spread about 2-3 tablespoons of the red pepper cheese spread onto each tortilla.  

Spoon about a 1/4 cup of salsa onto each tortilla

Spoon about a 1/4 cup of beans onto each tortilla

Place the vegetables on top

Fold the tortilla. I fold the bottom up like a diaper (I know, that is an icky analogy, but don’t think too hard about it, okay?), then I fold each side in like I’m wrapping up my little burrito to go out into cold weather (um, just fold it however works. eh hem…moving on)

 

for the salsa

1 tomato, chopped

1/4 cup onion, diced

1 clove garlic, minced

1 jalapeno, minced

juice of 1/2 a lime

1/2 teaspoon of salt (or to taste)

1 tablespoon of chopped cilantro (if desired)

Combine all the above. Allow salsa to sit for a few minutes so the flavors marry (and forever live happily ever after). Again, if you don’t like anything too spicy, just leave out the jalapeno.

 

for the red pepper cheese spread

Got this recipe from Smitten Kitchen