2 bunches collard greens, thick stems removed and leaves cut into 1" strips
2 cloves garlic, thinly sliced
1 lemon, cut into wedges
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Let's Make It
Preheat oven to 400°F. In a large bowl, toss chicken and mustard to coat.
In a separate bowl, mix the cereal, 1 Tbsp. of oil and 1/4 tsp. each of salt and pepper. Coat the chicken with cereal mixture and bake on baking sheet until golden and cooked through, approx. 20 to 30 minutes.
Meanwhile, cook the collards in a large pot of boiling water until tender, about 10 minutes. Drain, rinse and squeeze out excess water. Heat the remaining oil in the skillet over medium heat. Add the garlic, collards and 1/4 tsp. each pepper and salt. Cook for 2-3 minutes. Serve with chicken and lemon.