Cajun Chicken With Collard Greens

• olive oil↗4 tablespoons
• boneless skinless chicken breasts↗24 ounces
• blackening seasoning or 2 teaspoons cajun seasoning2 teaspoons
• kosher salt & freshly ground black pepper
• garlic cloves↗4

  sliced

• red bell pepper↗1

  sliced

• collard greens↗1 bunch

  stems discarded and leaves cut into strips (about 10 cups)

• black-eyed peas↗1 can

  (15 ounce), drained and rinsed

Step-by-step instructions

1. 1

   In a skillet, heat 1 tablespoon oil over medium heat; season the chicken with the blackening seasoning or Cajun seasoning, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

2. 2

   Cook until browned and cooked through, about 6 to 7 minutes per side; transfer to serving plates.

3. 3

   Meanwhile, heat a second skillet, over medium high heat with 3 tablespoons oil; add garlic, red pepper, cook, tossing frequently, until softened about 2 to 3 minutes.

4. 4

   Add the collards, 3/4 teaspoon salt, 1/4 teaspoon pepper and cook, tossing, until collards are just tender, 5 to 7 minutes.

5. 5

   Stir in black eyed peas and cook until heated through, 1 or 2 minutes more.