Collard Greens Sauté With Chicken And White Beans

• 3 tablespoons olive oil
• 2 tablespoons cider vinegar
• 2 tablespoons chopped fresh tarragon
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon black pepper
• 8 ounces skinless, boneless rotisserie chicken breast (about 2 cups)
• 2 center-cut bacon slices
• 1 1/2 cups vertically sliced red onion
• 2 tablespoons sliced garlic
• 1 tablespoon unsalted butter
• 8 cups thinly sliced collard greens
• 1/2 teaspoon kosher salt
• 1/2 teaspoon sugar
• Dash of hot pepper vinegar (optional)

1. Combine oil, cider vinegar, tarragon, thyme, and pepper in a bowl. Heat a saucepan over medium-high heat. Add beans, cooking liquid, and chicken; cook 5 minutes. Add vinegar mixture; toss.
2. Cook bacon in a large skillet over medium heat 3 minutes or until crisp. Remove bacon from pan with a slotted spoon; crumble. Add onion, garlic, and butter to drippings in pan; saute 3 minutes. Add collard greens, salt, and sugar; cook 3 minutes. Top collard greens mixture with chicken mixture. Sprinkle with bacon and hot pepper vinegar, if desired.

olive oil, cider vinegar, tarragon, thyme, black pepper, skinless, center, red onion, garlic, unsalted butter, collard greens, kosher salt, sugar, pepper vinegar

Taken from www.myrecipes.com/recipe/collard-greens-saute-chicken-white-beans (may not work)