I made this a few weeks ago. David and I were astounded by how good the collards cooked up. Before this recipe, I didn't even know what collards were! I'm just lucky they had them in the grocery store I was in.
One other thing: this recipe calls for a whole chicken. I used thighs and it turned out all right. But I would recommend using boneless whatever--you get more chicken that way.
Hands-on item: 20 Minutes total time: 55 minutes serves 4
From Real Simple, Feb 2009
Nutrition per serving: 395 calories; 15g fat (3g saturated fat); 92mg cholesterol; 468mg sodium; 37g protein; 31g carbohydrates; 8g fiber.
Improve on the cornflake-coating trick by using multigrain cereal to increase the fiber. Baking rather than frying the chicken eliminates a whopping 24 grams of fat preserving.
1 3.5lb chicken, cut into 10 pieces and skin removed
2 tablespoons Dijon mustard
2 cups mulitgrain cereal flakes, crushed
2 tablespoons olive oil
Kosher salt and black pepper
2 bunches collard greens, thick stems removed and leaves cut into 1-inch strips
2 cloves garlic, thinly sliced
1 lemon, cut into wedges
~Heat oven to 400 degrees F. In a large bowl, toss the chicken and mustard to coat.
~In a separate bowl, mix the cereal, 1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper. Coat the chicken with the cereal mixture and bake on a baking sheet until golden and cooked through, 45 to 50 minutes.
~Meanwhile, cook the collards in a large pot of boiling salted water until tender, about 10 minutes. Drain, rinse, and squeeze out the excess water.
~Heat the remaining oil in a skillet over medium heat. Add the garlic, collards, and 1/4 teaspoon each salt and pepper. Cook for 2 to 3 minutes. Serve with the chicken and lemon.