Screw Presidents Day. I made this Presidents Week! Earlier this week I picked out two recipes I really wanted to make for the week, both related to Presidents Day. I ordered a Colonial-era cookbook (written by Thomas Jefferson’s cousin!) a few weeks ago and had been flipping through that looking for a dinner recipe, but for some reason a roasted calf’s head just didn’t sound too appealing. Then Monday morning, my stepmom forwarded Food Network’s recipe of the day, which came from the Obama’s and the White House kitchen garden. It sounded too good not to cook. So I decided I’d cook that for dinner one night and I’d pick a dessert from the colonial cookbook. I made this on Tuesday for dinner and it was pretty easy to do and delicious to eat.
For this recipe you’ll need:
- 3 tbsp. of chopped mixed fresh herbs (rosemary, thyme, sage, parsley)
- 1 tbsp. Dijon mustard
- 2 tbsp. extra-virgin olive oil
- 3-4 chicken breasts
- salt and pepper
- 2 slices bacon, diced
- 1 large red onion, diced
- 2 bunches kale, collar, or mustard greens (or mix), stemmed and corn
- ¾ cup chicken stock
I don’t want to just copy step-by-step directions, just click on the above link. The original recipe actually called for using a 3-4 pound whole chicken. It was easier to just get chicken breasts though. I also didn’t have the money for a bunch of fresh herbs (but I can’t wait to snag some from my sis when they start growing.). I did buy some fresh rosemary and then used dried thyme. Still tasted amazing. Coat the chicken in oil, mustard, and herbs, let sit for 45 minutes, and then bake for 30.
Ok, so the greens…I can’t believe how delicious these were. And I am a greens snob! After growing up eating my mom and dad’s greens, there are little others that taste as good. These were so completely different, but a really refreshing taste. My parents’ were always vinegary, which were good. These are just cooked with the bacon, onion, and broth. I literally stood in Whole Foods for at least 5 minutes trying to decide what kind of greens I wanted to cook, but I finally settled on kale.
Saute the bacon and onion, then add your kale and let it wilt, after a few minutes add the broth, and let them cook for 45 minutes.
The winning combination:
As I sat eating supper, I thought…maybe President Obama is somewhere eating this same exact thing…but probably not. I’ll post my dessert recipe soon! Hope you all are having a wonderful weekend!