This is a bit of effort but not difficult and a fun, different dinner, especially for guests.


  • 1 1/2 -2 los chicken thighs, boneless and skinless is easiest
  • 1 small red onion, sliced
  • 1/3 cup olive oil
  • 2 lemons, zested and juiced
  • 4-5 garlic cloves, chopped
  • 1 tsp sea salt
  • fresh ground pepper to taste
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 3/4 tsp ground coriander
  • 1 tsp turmeric
  • 1 head collard greens, stems carefully removed and halved

Here’s How:

  1. In a large bowl, place chicken, onion, olive oil, and all spices (everything but collard greens) and toss well. Refrigerate for about an hour to marinate chicken with spices. (you can leave it overnight if desired)
  2. Transfer chicken to instant pot, or pressure cooker with 1/4 cup water ( 15 minutes) or  slow saute or bake until shreddable. (1 hour)
  3. Place enough water to immerse collard greens in a wide, deep skillet and one at a time with prongs, wilt each collard green ( less than a minute per sheet)
  4. When the chicken is done, shred with a fork, strain but save broth for a future soup and begin creating collard wraps by setting drained chicken on top of a leaf, tuck ends and roll.
  5. Serve or store for lunch the next day.

Serve with a dip such as fire roasted tomato dip .