In addition to the rope, my friend also gave me a grocery bag full of fresh collard greens from his garden. I never buy them at the store, but love them! Tonight I wanted to make something kind of original with them. Inspired by seaweed salads at Asian restaurants, I made Collard "Noodles." Seriously, once the greens have been cut thinly and then quickly cooked using this method, they taste like a perfect Asian pairing.
Pan Seared Chicken Breast with Asian Collard "Noodles"
and roasted Turnip Fries
- 1 chicken breast
- 1/2 large turnip
- 1 tsp fresh grated ginger
- 1 clove garlic
- 1/4 tsp sage
- salt and pepper to taste
- 5 large leaves of collard greens
- 1/2 tsp olive oil
- 1 tsp soy sauce
- sesame seeds (to garnish)
- Cut along the middle of each leaf lengthwise, and cut out the center stalk of the collard greens.
- Stack the halves on top of each other, with the cut sides aligned with each other.
- Roll the pile tightly like a fruit-roll-up.
- Cut the roll, using a very sharp knife, into thin slices, producing long "noodles."
- Toss the "noodles" in a bowl with olive oil and a little salt and pepper and set aside.
- Heat a large skillet on medium heat.
- Chop ginger and garlic into fine pieces.
- Julienne turnip into fry shapes.
- Sprinkle one side of the chicken breast with sage, salt and pepper.
- Coat skillet with extra virgin olive oil - I usually eyeball it, but I would say no more than 1 Tablespoon, no less than 1 Tsp. Just pour a little into the center, swirl it around as it heats until all areas of the bottom of the pan are covered.
- Place chicken breast in the center of the pan and top with the chopped ginger and garlic and a sprinkle or two more of salt and pepper. Add the turnips around the chicken breast. Cover the pan with a lid and let sit undisturbed while the chicken cooks on one side.
- To get a good sear, do not touch the chicken for about 5 minutes. Wait until you see steam escaping from the edges of the lid, then check to see if it has "seared" off (meaning that it has gotten crispy enough that the flesh has released from the pan and is not stuck to it any more).
- Flip the chicken breast over, and let cook another 5 minutes or until it is at the desired temperature of about 145-155 ºF.
- Remove from the pan to your plate and let sit.
- Quickly add the green noodles to the pan and stir around for about 30 seconds and then add the soy sauce. Stir for another 30-60 seconds until the greens darken in color and are a rich, deep green.
- Plate next to the chicken and turnips, sprinkle with sesame seeds to garnish.