Tonight Paula was working so we needed something that would be easy and quick. I found this recipe in the March 2016 Cooking Light. It was called Collard Greens Saute with Chicken and White Beans and it looked like it would fit the bill.

Here is the recipe in case you want to try it…

Start by combining 3 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, 2 tablespoons of chopped fresh tarragon, 1 tablespoon of chopped fresh thyme, and 1/2 teaspoon of black pepper in a bowl. Heat a saucepan over medium-high heat. Add 1 15 ounce can of cannellini or white beans with its liquid and at least 8 ounces (about 2 cups) of rotisserie chicken. Cook for 5 minutes and then add vinegar mixture and toss.

Cook 2 slices of bacon in a large skillet over medium heat until crisp. Remove the bacon from pan with a slotted spoon and crumble after it cools a little. Add 1 1/2 cups of vertically sliced red onion, 2 tablespoons of sliced garlic, and 1 tablespoon of unsalted butter to the drippings in pan and sauté for 3 minutes. Add 1 bunch of thinly sliced collard greens, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of sugar. Cook for 3 minutes. Top collard greens mixture with chicken mixture and sprinkle with bacon and hot pepper vinegar, if desired.

Serve and enjoy!