Fresh on the Menu

Name: Fresh on the Menu
Ingredients: 4 (4-5 ounce) chicken breast, boneless but with skin on; 4 tablespoons light olive oil; 1 tablespoon coarse sea salt; 1 teaspoon freshly ground black pepper; 3 tablespoons butter; ½ cup finely chopped smoked bacon; ½ cup sliced yellow onion; 3 cups thinly sliced collard green leaves, washed, stemmed, and cut into 1/8-inch slices; 2 cups thinly sliced cabbage, cut into 1/8-inch slices; 2 teaspoons minced garlic; 1 ½ teaspoon salt, white pepper, freshly ground black pepper; 1 tablespoon cornstarch; 1 tablespoon water; 1 package lumpia wrappers, thawed; ½ gallon canola oil or peanut oil; 1 cup collard green leaves, washed, stemmed and cut thinly into 1/8- inch slices, divided; 6 cups large roughly cut peeled russet or boiling potatoes; 6 cups cold water; 1 tablespoon plus 1 teaspoon fine sea salt; 1 cup heavy cream; ½ cup half-and-half; 6 tablespoons butter, white pepper

freshonthemenu.com

Pan-roast tender chicken breasts with crispy collard and cabbage rolls, butter-whipped potatoes, and unique fried collards for a flavorful southern feast.

View full recipe on freshonthemenu.com

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Ingredients

4 (4-5 ounce) chicken breast, boneless but with skin on
4 tablespoons light olive oil
1 tablespoon coarse sea salt
1 teaspoon freshly ground black pepper
3 tablespoons butter
½ cup finely chopped smoked bacon
½ cup sliced yellow onion
3 cups thinly sliced collard green leaves, washed, stemmed, and cut into 1/8-inch slices
2 cups thinly sliced cabbage, cut into 1/8-inch slices
2 teaspoons minced garlic
1 ½ teaspoon salt, white pepper, freshly ground black pepper
1 tablespoon cornstarch
1 tablespoon water
1 package lumpia wrappers, thawed
½ gallon canola oil or peanut oil
1 cup collard green leaves, washed, stemmed and cut thinly into 1/8- inch slices, divided
6 cups large roughly cut peeled russet or boiling potatoes
6 cups cold water
1 tablespoon plus 1 teaspoon fine sea salt
1 cup heavy cream
½ cup half-and-half
6 tablespoons butter, white pepper