Crispy Chicken and Garlicky Collards

Crispy Chicken and Garlicky Collards
Maria Robledo
Serves 4
preparation
20
minutes
cooking
55
minutes

Ingredients

1
3 1/2-pound chicken, cut into 10 pieces and skin removed
2
tablespoons
Dijon mustard
2
cups
multigrain 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

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.

 

Sara Quessenberry and Kate Merker
February 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 34 %
  • Protein 37 g
  • Carbohydrate 31 g
  • Sugar 3 g
  • Fiber 8 g
  • Fat 15 g
  • Sat Fat 3 g
  • Sodium 468 mg
  • Cholesterol 92 mg
What does this mean? See Nutrition 101.