I changed this Real Simple recipe just a little bit because I couldn’t find the collards at the grocery store. Is that strange? I don’t believe I’ve ever bought collards before so I don’t know if they are a regular food item that the grocery store should carry.
Anyway, the spinach worked just fine.
There’s simply not much to this tasty recipe so — let’s get ready to try it.
Heat your oven to 425° F.
Toss the parsnips, honey, 1 tablespoon of the oil, and 1/2 teaspoon each salt and pepper on a rimmed baking sheet.
Roast, tossing occasionally, until golden brown, 30 to 35 minutes.
Meanwhile, heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat.
Season the chicken with 1/4 teaspoon each salt and pepper and brown the chicken in batches, 4 to 6 minutes per side.
Transfer the chicken to a rimmed baking sheet but reserve the drippings that are left in the skillet.
Bake the chicken in the oven until cooked. I stab my chicken with a wooden skewer and my chicken is done when no “pink” liquid comes out of it. You could also use a meat thermometer and insert that in the thickest part of the chicken. You want a temperature of 165° F for doneness. You’ll be baking the chicken for 12-15 minutes more or less.
While the chicken is baking, add the raisins, vinegar, 1/4 teaspoon salt, and 1/2 teaspoon pepper to the drippings in the skillet and combine it all, scraping up the bits stuck to the pan, until the vinegar is reduced by half, oh – a minute or so.
Add the spinach to the skillet and cook, stirring, until wilted, 3 to 5 minutes.
Serve the salad with the chicken and parsnips.
Quite a snap to make and this recipe had everything incorporated into it — the meat, salad and a veggie.