Stir Fried Greens with Chicken and Pecans

Description
Poultry Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe
 * Serves: 4

Ingredients

 * 1 pound collard or turnip greens
 * 2 chicken bouillon cubes
 * 4 chicken thighs, boned
 * 3 tablespoons Canola oil
 * 2 tablespoons hot sauce
 * ½ cup chopped pecans, toasted

Directions

 * 1) Wash, stem, and slice greens. Place greens in large pot of boiling water; add bouillon cubes. Boil 5 minutes; drain.
 * 2) Cut chicken into 1-inch pieces.
 * 3) Heat oil in large skillet and add chicken. Toss over medium heat for 3 to 5 minutes until nearly done.
 * 4) Add greens and hot sauce. Toss until greens are heated through and coated with chicken juices.
 * 5) Just before serving, sprinkle toasted pecans over chicken and greens.