A weeknight skillet chicken dinner, rich with greens

By Melissa Clark, The New York Times

If the overabundance of root vegetables like sunchokes, black radishes and kohlrabies the size of my head is the late-winter scourge of my CSA, the steady supply of braising greens is its redemption. No matter how many bunches of curly kale, sturdy collard greens and steely chard arrive each week, there’s always a place on my table for their floppy, verdant magic.

I sauté them most nights in olive oil with garlic and red pepper flakes, adding whatever soft herbs need using up. A splash of water, stock or wine helps wilt and soften everything, especially the hardier plants like collards and broccoli raab. We pile them on toast, submerge them in soup, top them with an egg or toss them into pasta. And when no one else is home, I simply spoon the cooked greens into a bowl, sprinkle Parmesan over the top and devour the entire bunch all by myself.

For this recipe, I nestled my beloved greens in their pan w...