Cooking Up A Storm?
by Kathleen Unger

I’m writing about an African-American friend of mine. Unfortunately, he had a problem with alcohol to such an extent that it became an actual disability and required him to be removed from his beloved, only child. He needed to live in a nursing home.

By his own admission, facing his fatal malady and admitting defeat gave him the courage to take steps to help himself. As is common, once the substance abuse stopped, my friend was left with a whole array of physical and emotional problems. It took quite a bit of experimentation with medications and procedures to stabilize him. Sometimes medicine is very much like a recipe in that regard.

I am happy to say that he is now more stable, gainfully employed, and working with people having similar problems. Further, he has recently rented a 2-bedroom apartment, since his beloved daughter will be spending weekends with him.

I thought of this friend immediately when I saw this recipe. It combined the most nutritious parts of soul food with the healthiest parts of chicken. I thought of him because when we last spoke we were discussing how we both grew up in families where using processed foods was not allowed and about how much cheaper food is when you cook from scratch; however, some of the soul food that he loves is high in cholesterol.

I want you to note that while I always have frozen servings of chicken breast in my freezer I only buy split chicken breasts when they are on sale and dirt cheap. It only takes a little while to remove the skin and cut it to size.

Soul delicious

• 4-6 chicken breasts
• ¼ cup low sodium fat-free chicken broth
• ¼ cup brown mustard, such as Dijon
• 1 tablespoon brown sugar
• 1 tablespoon tarragon
• 1 tablespoon cider vinegar(I use just regular vinegar)
• 1 onion, sliced into rings
• 2 garlic cloves, minced
• 1 Tablespoon canola oil
• 1 bunch collard greens, stemmed and chopped (about 4 cups)

1. Spray skillet with fat-free spray. Cook chicken, turning until golden brown about 3 minutes per side.
2. Meanwhile, whisk together broth, mustard, brown sugar, tarragon, vinegar and garlic in a small bowl. Pour over the chicken, reduce the heat and simmer 5 minutes. I usually add a little water.
3. Heat the oil in a soup pot or Dutch oven over medium heat. Cook the onion until translucent, 5-8 minutes. Add ½ the collard greens and a little water. Cover. Add the rest of the greens.
4. To serve: place the collard greens on a platter and cover with the chicken mixture.

I can’t guarantee that you will like this; but, I loved it so much that I bought green’s seasoning at Islander Pharmacy and now I have discovered a new vegetable.

I serve the chicken with these mashed potatoes.

• 3 lbs red potatoes, peeled and boiled until soft
• 1/3 cup milk
• 8 ounces sour cream (I use fat free and can’t tell the difference)
• 2-3 tablespoons margarine or butter.
  

Mash, blend and then use a mixer at medium speed. Thanks to my friend Betty, who gave me this recipe which my daughter loves!