• 3 tablespoons sesame oil
• 1 1/2 pounds boneless skinless chicken breasts, cut into 1/2 inch strips
• 4 cloves garlic, chopped
• 1 tablespoon stir in ginger paste
• 10 cups Palmetto Gardens Shredded Collard Greens
• 1/4 cup teriyaki sauce
• 1/2 cup cashews
• Cooked brown rice, for serving

1. In a large high sided skillet or pot over medium heat, heat the sesame oil. 
2. Cook the chicken strips in batches, turning the peices once, until well browned (but not cooked through), 3 to 4 min. Transfer the chicken to a plate. Reduce the heat for the skillet to medium.
3. Add the remaining tablespoon of oil to the reserved skillet. Add the garlic, and ginger paste. Cook stiring occasionally until fragrant, about 1 to 2 min.
4. Add half of the collard greens to the skillet. Cook 2-3 min., tossing frequently. Add the rest of the greens to the skillet, cover and cook until they are crisp and tender, about 5-7 min.
5. Add the teriyaki sauce, cashews and chicken to the skillet. Cover and cook, tossing occasionally, until the chicken is cooked through and everything is coated with the sauce, about 2-3 min. 
6. Serve 1/4 dish over cooked brown rice and enjoy!

Recipe courtesy of Brittany L. Jones MD, RD, LD