- One 3 pound organic free range chicken
- 6 sprigs of rosemary
- 1-2 Tbsp avocado oil
- salt and pepper to taste
- 1 large bunch of collard greens
Preheat oven to 400 degrees. Rinse chicken and remove giblets. Place chicken on small roasting pan. Stuff chicken with rosemary sprigs. Pour oil over chicken and top with salt and pepper. Roast chicken for 1 hour.
In large skillet on medium heat melt 2 tbsp of butter or coconut oil. Add chopped collard greens and sauté for 5-10 minutes. Or until desired tenderness. Collard greens can also be steamed.