Honestly, this is the first time I had collard greens, and was impressed with not just the flavor and texture, but the simplicity of how they were made…at least in this recipe. Already a huge fan of baked sweet potatoes and fried chicken, this was definitely doing to be a winner for me.
Since the potatoes will take a long time to bake, stick those in the oven first. Actually, I bake my potatoes differently than Blue Apron suggests, but I followed their instructions. I cut the potato in half, placed it face down with oil and salt/pepper, then added two tbsp of water to the pan.
Normally, I just wash the sweet potato, wrap it in foil (whole), and bake for 45 minutes to an hour or until soft. My potatoes actually burnt using the Blue Apron method, so I’ll stick to my own next time. They come out super soft, sweet, and you can add any seasoning you want afterward.
The yogurt, vinegar, and scallion mixture was a pretty awesome topping though, and I’m definitely going to use this idea in the future.
Here’s what collard greens look like. Who would have thought? Just wash, cut out the stems, slice into strips, then pan fry with salt and a bit of oil. They taste delicious, and healthy! It’s a nice change to a typical green salad or even sautéd spinach which I’ve been doing lately (for breakfast)
Chicken breasts, washed and patted dry, getting ready for the seasoning!
This was a mixture of vinegar and yogurt, with salt and pepper. It’s mixed into a soupy solution, which will be used to coat the chicken, in addition to flower. It’s an interesting change from oil or egg, which I’ve used before. I still have to work on lighting, so excuse “dark kitchen” colors in the photo below.
Though the recipe called for dipping the chicken into the mixture once, then flour/seasoning mixture, then repeating one time, I actually did this process several times for each breast. I’m not sure that it made much of a difference though, since a lot of the extra seasoning that was coated on started to crumble off when I re-dipped the chicken into the liquid.
I wanted some flavorful chicken! Didn’t turn out that way. It was still tasty, but not “extra crispy” like I was going for.
The breasts look a little dark here because after all these photographs and note-taking, I tend to lose track of time. Nothing bruned however, so all was good. Cook a few minutes on each side until the outside is crispy and brown, and chicken is done.
The finished product is a beautiful mix of colors. Remember that yogurt/vinegar sauce I was so impressed by? You can see the finished product here. It’s a lot less fatty than sour cream, and tastes way better than fat-free sour cream. I actually ate some on my chicken as well once the photo shoot was done.
I’ll definitely be buying some collard greens next time I’m in the store and making some just to snack on for lunch. You can get recipes like this (and these other Blue Apron recipes I’ve reviewed), at BlueApron.com delivered directly to your home so you have cool stuff to cook each week for yourself or your family.