Sauteed Greens & Grilled Chicken

I've been a little strapped for posting time this week, so thank you Amenah, from Santa Cruz Central, for sending me this wonderful recipe! Amenah is a fairly new Paleo enthusiast (a vegetarian convert... we LOVE those). She is also an amazing cook, exploring in Paleo cookery... so thanks for sharing! Amenah made great use of some local Farmer's Market finds... like, romanesco and collard greens! Super fun... hope you enjoy!

Thank you, Amenah!

Amenah's Recipe:

2 TBL bacon grease

4 small leaks, discard the tough stuff, wash carefully and slice
4-5 cloves garlic, crushed
1 bunch collard greens, 1 inch ribbons
1 small head romanesco (the spiney green cauliflower) broken into 1-2 inch pieces
1/2 c water
sea salt and fresh ground pepper to taste

In a large nonstick skillet on medium-high heat sautee leaks and garlic in bacon grease a few minutes until soft.

Reduce heat to medium and add collard greens, sautee a few minutes.

Add in romanesco and water, cook about 10 minutes, stirring occasionally until greens and romanesco are a little tender.

Salt and pepper to taste.

The chicken in the picture is something I made last night and heated up. I took handfuls of fresh herbs (thyme, rosemary, sage, marjoram, oregano, and dill) and chopped them up really fine and then crushed an entire head of garlic, ground in some salt and pepper, and stirred in a generous amount of olive oil. I quartered a whole organic chicken, peeled back the skin, and massaged the mixture on all sides, under and on top of the skin. I let the chicken sit for 20 minutes and then created an aluminum foil pouch for it which I placed on a medium-low gas grill, turned it once, and then unwrapped it and directly grilled it. It turned out INCREDIBLE. Sorry, I didn't take pics but if you don't already make a chicken this way, try it. It's so savory and yummy.