Shredded Chicken with Greens and White Beans

1 pkg split chicken breasts (3 or 4 pieces) with rib meat
2 T olive oil
salt
pepper
TJ's Everyday Seasoning or Smoked Pepper Seasoning
3 lb mixed greens, chopped (chard, kale, beet greens, etc)
2 T chopped garlic
1/4 c white wine
1 T anchovy paste
1 14 oz can diced tomatoes or equivalent fresh
1 14 oz can white kidney beans, drained

Heat oil in deep skillet. Generously season chicken breasts on both sides with salt, pepper, Everyday seasoning and smoked pepper seasoning. Place chicken in skillet skin-side down and cook on medium high heat for 6 minutes. Turn chicken over and cook for another 6 minutes.  Remove chicken and set aside.

Add more oil to the skillet if necessary. Stir in greens until wilted. Add garlic and continue to saute for about a minute. Add wine and bring to a boil. Turn down to simmer and add tomatoes, beans, and anchovy paste. Stir until incorporated.

Add chicken back into the pot and cover.  Simmer until chicken's internal temperature comes to 160 F or about 20 minutes. Shred the chicken and stir into the greens.

Serve over brown rice.

CSA - Week 2

It is Week 2 for our CSA and our family gets to enjoy the bounty this week. I was so excited to get our first harvest that I had an amazing surge of energy as I drove out of the parking lot dreaming about what I could make.

Our take:
kale, green onions, lettuce mix, mint, head lettuce, mustard greens, spinach, radishes, purple kohlrabi, broccoli, and spring garlic

So far I have made some old favorites, including Quiche O'Greens and Italian-Inspired Greens, Tomatoes, and White Beans to which I added some canned salmon.

I added some onion to the green onions and spring garlic from the CSA that I used instead of leeks to try Eating Well's Provencal Summer Vegetables.

Italian-Inspired Greens, Tomatoes, and White Beans

Italian-Inspired Greens, Tomatoes, and White Beans

I always love a kale, tomato, white bean combo, so when I saw all of the greens in this week's CSA I decided that I could expand on tradition.

3 cloves garlic, 3 garlic scapes, or green garlic with leaves, chopped
1 bunch of hearty greens (kale, chard, bok choi, turnip greens, radish greens, etc.), chopped
3-4 spring onions, chopped (separate the white and green parts)
1 T olive oil
1 can (14.5 oz) diced tomatoes (too early for tomatoes from the CSA)
1 can (14.5 oz) white kidney beans, drained
1 can (14.75 oz) pink salmon, drained and separated into smaller pieces
2 T lemon juice
salt and freshly ground pepper to taste

1 box whole-wheat rotini pasta, cooked according to package instructions
Parmesan cheese, grated

1. Put the water on for the pasta.
2. Saute the white parts of the onion and garlic in olive oil over medium heat for 1-2 minutes. Then add the chopped greens. Saute for about 5 minutes.
3. Add canned tomatoes and salmon and cook a little longer until pasta is done.
4. Stir in white beans, lemon juice, and season with salt and pepper (a few fresh herbs would be nice too).
5. Add greens mixture to drained pasta. Grate some Parmesan cheese over the top and serve.