DAY 3: Honey Mustard Chicken, Southern Greens, Braised Cabbage

Honey Mustard Chicken

  • 3 Tbsp honey

  • 3 Tbsp stoneground mustard

  • 1 Tbsp olive oil

  • 1 ½ tsp curry powder

  • ½ tsp salt

  • ¼ tsp fresh ground black pepper

  • 2 chicken breasts

Instructions

Preheat oven to 400°F. Set a cooking rack on a baking sheet. In a small bowl combine honey, mustard, oil, curry powder, salt & pepper. Using a brush, coat chicken pieces with mustard glaze; set chicken on rack and bake, basting occasionally, until chicken is golden on the outside and no longer pink in the center, about 30-35 minutes.

Southern Greens

  • 3 Tbsp apple cider vinegar, divided

  • 1 bunch collard greens

  • 1 onion, diced

  • 1 Tbsp olive oil

  • ¼ cup flat-leaf parsley, chopped

  • ¼ tsp red pepper flakes

  • Salt to taste

Instructions

Boil 2-quarts water. Bring to boil. Add 2 Tbsp vinegar and greens. Reduce heat, cook greens until soft, about 15 minutes. Drain. In a skillet, sauté onion in oil over medium-low heat until translucent, about 2-3 minutes. Add greens and red pepper flakes. Sauté 2-3 minutes. Add remaining vinegar and cook until vinegar evaporates. Sprinkle with salt and parsley. Set aside ½ for Day 4. Reheat reserved Braised Cabbage.