A Polifroni Dinner: Apple Chicken, Collard Greens & Sweet Potato/Parsnip Hash

IMAG4294.jpgI will confess, I love baking. It fuels my creativity. It’s my art. Food is one of the ways I express myself. And I enjoy thinking of new recipes and baking/making delicious new things.

However, this isn’t very representative of real life. I like to post options for treats and desserts (and to make them for the market), but it’s not something I eat or make at home very often. I typically will make bake goods for blogs and give them away or I make them for my husband.

Why?

Because the everyday foods I eat are not nearly as pretty as my baked goods. They are less awe-inspiring. A little less pizzazz. They seem so simple. They’re not as sexy. But they are delicious. They’re what I enjoy eating.

In real life I could eat cabbage everyday. It doesn’t smell good. It doesn’t necessarily look good either. But I love the taste.

I wanted to start this week off with something that my husband and I typically eat for dinner.

It has flavor. This dish had color. It has variety. And it is filling.

It’s not complicated. It’s super easy to make. And it doesn’t take long to make.

Polifroni Dinner Night

(this served 3 people, plus leftovers)

Apple Chicken

  • 1 lbs. chicken breast
  • 1 apple
  • 2 tbsp honey
  • sea salt and pepper

Collard Greens

  • 1/2 bunch collard greens
  • 1/4 red onion, diced
  • 1 tbsp bacon fat, ghee, or coconut oil

Sweet Potato & Parsnip Hash

  • 1 sweet potato
  • 1 parsnip
  • sea salt and pepper to taste
  • 2 tsp minced garlic
  • 1-2 tbsp bacon fat, ghee, or coconut oil

Let’s Make it Happen:

Peel the sweet potato and parsnip. Dice into cubes (I usually like to cube mine pretty small). Heat your fat in a skillet with the garlic on a medium heat. Add the sweet potato and parsnip. Season to taste. Allow them to cook, keep stirring them as prepare the other food. Cook them until they are tender (soft and a fork goes through the center, we put ours in a baking pan to keep warm while we made the other sides and so we could use the skillet).

Cut chicken into strips. Season with sea salt, pepper, and basil. Cook in a skillet on medium heat in another skillet. While it is cooking, dice the apples (we left the skin on). When it is almost done cooking (no longer pink in the center), drain it, and add the apples. Drizzle honey over the top. Turn to low, until the collard greens are done.

For the collard greens, remove the veins. Roll up the leaves. Thinly slice. Dice the onion. Saute the onion in a skillet with the fat until translucent. Add the collard greens. Salt. Cook until soft.

Serve it all up on a plate (props to my husband for plating this beautifully for me), eat and enjoy!

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