Fresh Summer Corn with Collard Greens and Maple-Dijon Glazed Chicken Thighs 


Summer is here and it's time to cook less. What's that you say? Yes, easy recipes that taste like Summer and take less of our precious Summer time. 
This recipe does require the use of the oven-which I ditch in the real heat of Summer.
However- this chicken could be marinated and grilled as well, so don't lose hope if you wish to make this in 90 degree heat. 

For the Chicken:

1 1/2 lbs boneless skinless chicken thighs
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon rice wine vinegar
salt and pepper
rosemary

Toss together and bake on 450 in oven for 40 min 

(If you are grilling- let chicken sit in marinade over night and grill (if you want to juices to stay in your could grill in foil about 25-30 min))

For the Collards: 

Sautee: 

One bunch collards rinsed and cut into ribbons

with-

One tablespoon Olive Oil 

Shake of red pepper flakes 

Juice of half a lemon 

Salt, pepper and cumin to taste 

For the Corn: 

Boil 4 ears of corn in cold water- add tsp of Salt and Coconut milk into the water for a fresh and sweet flavor - or traditional ol' salted water 

Boil under tender.