2 medium sweet potatoes (about 1 pound) peeled and cut into medium dice
1 pound collard greens, stemmed, washed, and coarsely chopped
¼ cup dry-roasted peanuts, chopped
Instructions
Heat a 12-inch skillet over medium-high heat. Toss chicken thighs with oil and season generously with salt and pepper. Add chicken thighs to hot skillet. Cook, turning only once, until well browned, about 6 minutes. Transfer to a medium bowl.