Skillet Chicken, Orzo and Country Greens

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This all-in-one hearty and healthy entrée – neither soup nor stew but something even better! – will satisfy adults and children alike.

Ingredients

1 (1-pound) bag Cut `n Clean Country Greens
1 tablespoon olive oil
1-1 1/4 pounds boneless, skinless organic chicken thighs, cut into bite-size chunks (or use breasts)
1 cup orzo pasta
1 tablespoon finely minced garlic
1 cup chicken broth or water
2 (14.5-ounce) cans diced tomatoes in own juice (can use garlic and oregano flavored)
1-1 1/2 teaspoons dried oregano (use the larger amount if you like oregano)
1/4 teaspoon salt
1 (15-ounce) can cannellini beans, rinsed and drained
Garnish: freshly grated Parmesan cheese, fresh basil cut in a chiffonade, toasted pine nuts

Preparation

Bring 2-3 quarts of water to a boil in a large stock pot. Add Country Greens and boil gently, uncovered, stirring occasionally to ensure even cooking, for 12-15 minutes. Remove from heat, drain well in a colander. When cool enough to handle, mass greens on a cutting board and chop more finely. Set aside.

While greens are cooking, in a big 12-inch skillet (one that has a lid for later), heat oil over medium heat, and then add chicken and sauté 5 minutes, stirring frequently. Add dried orzo and garlic and sauté an additional 3-5 minutes, or until orzo begins to brown (like it does when you make a rice pilaf). Add broth or water, tomatoes with their juices, oregano and salt. Stir, cover and simmer for about 20 minutes, stirring once or twice during that time.

Open the skillet, gently stir in the beans and prepared greens, re-cover and cook a final 5 minutes.

Serve in wide soup or stew bowls, garnished with grated Parmesan, a chiffonade of fresh basil leaves and a few pine nuts scattered on top.

Serves 6.

Other variations: Steam about 1/2-1 pound of broccoli florets and add them at the end of the cooking time. If adults only will be eating this, add some dried red pepper flakes for a little heat. Add some chopped sun-dried tomatoes during the cooking time, or a few pitted and sliced Kalamata olives. Add zucchini chunks during the last 7-10 minutes of cooking time (if you add them at the beginning they will get mushy and overcooked). What is a chiffonade? It is very thin strips of herbs or vegetables (literally translated as “made of rags”), in this case basil, used to garnish the dish. The fresh basil retains more flavor if you don’t cook it but simply use it on top at the last minute.