Crispy Chicken and Garlicky Collards

cornflake-chicken-spinach
Photo by Maria Robledo
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4.0 stars based on 35 reviews
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 395 calories
    • Calories 34 calories from fat
    • Fat 15 g
    • Sat Fat 3 g
    • Cholesterol 92 mg
    • Sodium 468 mg
    • Protein 37 g
    • Carbohydrate 31 g
    • Sugar 3 g
    • Fiber 8 g

Ingredients

  1. Check 1 3 1/2-pound chicken, cut into 10 pieces and skin removed
  2. Check 2tablespoons Dijon mustard
  3. Check 2cups multigrain cereal flakes, crushed
  4. Check 2tablespoons olive oil
  5. Check kosher salt and black pepper
  6. Check 2 bunches collard greens, thick stems removed and leaves cut into 1-inch strips
  7. Check 2 cloves garlic, thinly sliced
  8. Check 1 lemon, cut into wedges

Directions

  1. Heat oven to 400° F. In a large bowl, toss the chicken and mustard to coat.
  2. 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.
  3. 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.
  4. 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.