2 T cornmeal
4 chicken thighs
2 T olive oil
4 c chicken stock
1 large sweet potato peeled and cut into 1/4" rounds
6 cloves garlic, slivered
2 T peeled and slivered fresh ginger
1 lb mustard greens, chopped coarsely
Dredge the chicken in the cornmeal, shaking off any excess. In a large saucepan,
heat the oil over medium heat. Add the chicken and saute about 3 minutes on
either side or until golden brown.
Add the stock, garlic and ginger and bring to a boil. Lower the heat and simmer, covered,
for 10 minutes. Add the sweet potatoes and continue to simmer for another 15 minutes or
until the chicken is cooked through.
Meanwhile, put the mustard greens in a medium saucepan with 1/2 cup water. Bring to a boil
and simmer until the greens are cooked. When the chicken is done add the greens to the pot
with the cooking liquid.
Makes 4 servings.
There is nothing better than heading out to the garden in early spring to pick a big bunch of bitter greens for a bracing spring salad. I grow arugula, spicy red mustard greens and broccoli rabe. The small new leaves go straight into my salads. When the mustard green leaves get too big for salad I use the them for this stew. Mustard greens and sweet potatoes are great together, a very southern-style combination.
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