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monterey chicken and greens

 

OK, so I don't really measure stuff, so I'm either guessing or leaving quantities out... feel free to add more, use less, or substitute stuff as desire or irreverence for recipes dictates...  fried diced apple is nice.
 

Of course, food is best raised/grown freely and/or organically.


meat
` Three chicken breasts
` 1/2 to one pound of bacon

plants
` 3-7 garlic cloves, minced
` 1-2 shallots (or a small onion) diced

` 1 small onion diced
` 5-10 shiitake mushrooms, diced
` 1/2 or more of a pound of arugula (chopped)
` 1/2 or more of a pound of wild greens or spinach (chopped)
` 2-4 tablespoons chives or green onions, cut
` 2 medium or one big zucchini (cut in slices then halved/quartered)
` add other favorite veges (asparagus, broccoli, fiddleheads) liberally
` 1-2 tomatoes, diced

lipids/cheese
` cheddar/montery jack cheese
` additional bacon grease or olive oil

stuff in bottles
` cider vinegar
` barbecue sauce

1.) Cook the bacon; save the grease. cut or break it up into pieces and set aside
2.) Cook the chicken (either grill it, or pan fry it in the bacon grease with salt and pepper... we like to brine ours: soak it in water with a tablespoonish of salt and sugar for 15 to 20 minutes. This keeps it amazingly tender and moist. If grilling, mix together some barbecue sauce and cider vinegar for a marinade). Cut the chicken up into strips or chunks when done (or you could do it beforehand, if pan frying, but I find this releases more water into the dish - and out of the chicken - than I care for).
3.) If more oil is needed, add more bacon grease (or olive oil); and at medium high add the cut up chicken back to the pan, add the garlic, shallots, chives/green onions, shiitakes and zucchini (and broccoli, asparagus or any other veges that take a bit of cooking to get tender). Toss around while cooking till the zucchini is pretty close to your desired stage of tender.
4.) Add the arugula, spinach and any other greens. It should look like there's way too much; don't worry; they'll cook down, and this dish is all about consuming a lot of greens. Pour a glug or two of cider vinegar in the pan - this will add flavor and help make the minerals in the greens more accessible. Throw the bacon in, and keep tossing around till the greens wilt in the heat and look evenly done.
5.) add a bit of barbecue sauce - just for flavor and a light glaze, not to make it saucey (unless you like that). Add cheese to taste; again, don't overdo it - you can always add more, but you can't take it out once it's in.

Taste it, adjust favors, add salt/pepper and any seasonings that strike your fancy. If its too "wet", you can dole it out into a strainer, collect the drippings, add back to the wok and reduce them to an almost glaze.  Dole it out into bowls, and add the diced tomato. Yum.

This is filling enough to not require a starch of any kind (though it does go well with potatoes), and you get lots and lots of greens into you.  Yum.

 

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