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Chicken, Potato, and Mustard Greens Hash



Chicken, Potato and Mustard Greens Hash

Serves 4

2 boneless skinless chicken breasts. diced into small chunks
1 bunch mustard greens, coarsely chopped
6 medium white potatoes or yukon gold, diced into 1/2″ cubes
2 garlic cloves, thinly sliced
1 shallot, finely chopped
1 spring fresh thyme
2 tablespoons olive oil
salt and pepper to taste
juice of 1/2 lemon

In a small saucepan, heat some water and add potatoes. Cook for about 8 minutes after water comes to boil. Reduce to a gentle boil. Test to desired doneness.

Heat 1 tablespoon of olive oil in saute pan and add diced chicken to pan, fresh thyme, salt and pepper then saute for 10 minutes until done.

Remove chicken from saute pan, keeping any browning from chicken (do not rinse.) Add one tablespoon of olive oil, garlic and shallot. Saute for 1 minute, do not burn on medium heat. Add mustard greens and add some salt and pepper and a little more oil if necessary. Cook until gently wilted. Add drained cooked potatoes and cooked chicken to saute pan with greens. Squeeze 1/2 of a lemon into pan and combine all ingredients.

Serve immediately.

Note: You can substitute other greens for Mustard Greens. Spinach, chard or kale all would work fine.