Tag Archives: spicy slow cooker collard greens

Milk and Spice Braised Chicken Thighs with Spicy Collard Greens

14 Oct

Ever since I made a coffee and orange brined chicken in milk back in May, I knew I wanted to experiment with the flavors of chicken and milk again.  Milk imparts a really lovely, sweet flavor to the flesh of the chicken.  Combined with the indescribable yumminess of star anise and a punch of pepper, this marinade and braising liquid works beautifully with the tender chicken thighs.  I love chicken thighs because they defrost quickly (about an hour in cold water), have a lot more flavor than boneless cuts of meat, and cook comparatively quickly.  This is a slower recipe due to the braising method, but is bursting with flavor and falling-off-the-bone tender.

These spicy collard greens are also super flavorful and easy.  Though they are very similar to the spicy crock pot collard greens I have previously posted, I thought they were worth mentioning because they are just as tasty and a little bit healthier due to the lack of bacon.

Milk and Spice Braised Chicken Thighs with Spicy Collard Greens

Milk and Spice Braised Chicken Thighs:

3 chicken thighs

2 cups milk

1/4 cup white wine

1 tbs. olive oil

2 pods star anise

1 tbs. whole black peppercorns

1 tsp. crushed red pepper flakes

2 tsp. kosher salt

Freshly cracked black pepper

1 tbs. butter

Combine all ingredients through kosher salt in a large zip lock bag.  Transfer to refrigerate and allow to marinate 6-8 hours, shaking bag occasionally.

Preheat oven to 325º.

Separate chicken thighs from the marinating liquid and pat dry with paper towels.  Season with freshly cracked black pepper.  Transfer marinating liquid and spices to a medium sauce pan and bring to a boil.  Allow to boil vigorously for 5-6 minutes.

Meanwhile, melt butter in an oven proof pan or pot.  Add chicken, skin side down and, and cook 2-3 minutes until slightly golden brown.  Flip and cook the other side another 2-3 minutes until lightly browned.

Add the boiled marinating liquid.  The liquid should not submerge the chicken, but rather leave the skin exposed.

Cover and transfer to oven.  Cook about an hour until tender and falling off the bone, about 1 hour, or until internal temperature reaches 165º.

Spicy Collard Greens:

1 bag collard greens

2 cups homemade chicken stock

1/4 cup white wine

1 tbs. butter

1 tbs. crushed red pepper flakes

Kosher salt and freshly cracked black pepper

Place all ingredients in a slow cooker.  Cover and set to low.  Cook 8-10 hours, stirring occasionally, until tender.

Spicy Crock Pot Collard Greens

30 Sep

I was really excited to get collard greens in our weekly CSA basket.  I love collard greens, mustard greens, beet greens, or any greens that can stand up to braising, sautéeing, boiling, and cooking of all descriptions.  My only regret is that we didn’t get about ten times as many, because these spicy crock pot collard greens were to die for.  I took a taste about forty five minutes before serving time and my mouth continuously watered thereafter.  These have the perfect balance of tanginess from the vinegar, spice from the peppers, and salty, pork-y goodness from the bacon.  This made for just barely two servings, and I could have easily eaten about a gallon of these.

Spicy Crock Pot Collard Greens

1 bunch collard greens, rinsed, trimmed, and chopped (about 4 cups)

2 slices bacon

1 very hot pepper, such as a habanero

1/4 cup red wine vinegar

3 cups homemade chicken stock (or enough to just barely cover greens)

Kosher salt and freshly cracked black pepper

In the slow cooker or crock pot, add one slice of bacon.  Top with collard greens.  Toss with hot pepper and red wine vinegar.  Season with kosher salt and freshly cracked black pepper.  Top with remaining slice bacon.  Pour homemade chicken stock over.

Cover and cook on low for 10 hours, stirring every several hours.

Serve over brown rice.  Ladle some of the cooking juices over.

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