Meal Type: Entree
Rinse the chicken and place it, breast-side up, in a 6- to 8-quart Dutch oven.
Add the peeled onion, garlic, herbs, chili flakes, bay leaves, and water. Cover and bring it up to a boil.
Reduce to a simmer and cook for 1 hour or until the chicken is, as my mother would say, “falling to pieces.” Let the chicken cool in the broth for 30 minutes.
Transfer the chicken to a rimmed plate. Pluck out the herbs, bay leaves, and onion (but feel free to leave the garlic) and pour the broth into a bowl.
Wipe the same Dutch oven dry and add the olive oil. Over medium heat, sweat the diced onion, celery, and carrots with 1 teaspoon salt for 5 minutes.
Add the broth, tomatoes, and Parm rinds to the pot. Cover and bring it up to a boil.
Reduce to a simmer and cook for 20 minutes. Meanwhile, pick the meat off the chicken and get the collards ready. You want these collards spoon-friendly, so make sure you cut them into squares, not ribbons.
After 20 minutes, remove the Parm rinds and add the chicken, collards, remaining 1 teaspoon salt, 2 tablespoons sugar, and the black pepper. Cook for 20 minutes more.
Serve warm as is or with a dollop of pesto.
Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.