Crispy Chicken and Garlicky Collards |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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From Real Simple Ingredients:
3 1/2 lbs 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 garlic cloves, 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.
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