Instructions

Instructions for Chicken Thighs & Collard Green Pesto

1. Start blanching the collards by bringing a pot of salted water to a boil and filling a bowl with ice water. Place the greens in the boiling water for about 1 minute, at which point they’ll appear wilted and bright green. Move the collard greens to the ice water for a few minutes so they can cool, then transfer them to a strainer and press out as much of the water as you can. Set aside.
2. Season the chicken thighs with salt and pepper.
3. Heat the 2 Tbsp of olive oil in a large saucepan or cast iron skillet over medium heat. Sear the chicken thighs, skin side down, in the hot oil until golden brown (about 7 minutes). Turn the chicken over and cook until browned again (about 5 more minutes). Remove the pan from the heat, and set aside. (Pro tip: if you’re using a grill, we still recommend using a cast iron pan over the flames rather than placing the chicken directly on the grates. This will ensure the chicken skin achieves the desired crispiness.)
4. Put all collard green pesto ingredients except the ¼ cup of olive oil into a blender. Blend all ingredients until fairly smooth.
5. Slowly incorporate the olive oil into the mixture through the blender cap opening, continuing to blend as you go. As you add the oil, the mixture should take on a creamy texture.
6. Plate the chicken thighs, skin side up, on your dish before generously spooning the collard green pesto onto the chicken. The warmth of the chicken should slightly melt the pesto, causing it to sink into the chicken skin. Now sit back and enjoy!