This is a simplified version of the pasta-free pasta recipe that I actually made the night before, and got inspired to make it even fancier in the other recipe.
1/2 Tbsp. Olive oil
1/2 Tbsp. Grass-fed butter
8-10 crimini mushrooms sliced
2 leaves collard greens sliced
6 cloves garlic
2 6 oz. chicken breasts
Salt and pepper
1. Bake chicken breast at 350 for 38-40 minutes with salt and pepper. Once cooked, cut into slices.
2. Sauté crimini mushrooms until soft. Add garlic and collard greens and cover. Simmer until greens cooked down. Turn off heat.
3. On each plate, add mushrooms, greens and garlic. On top add sliced chicken with olive tapanade. Add feta cheese and watercress leaves.