Step 1
Preheat the oven to 425F. In a large bowl combine the butter, miso, honey and vinegar. Mix until smooth and well incorporated.

Step 2
Add the chicken to the bowl and rub it all over with the mixture–even rubbing the mixture underneath the skin of the chicken. Place the chicken in a single layer in a roasting pan and bake in the oven until fully cooked and the skin is dark brown and lightly crips, about 30-35 minutes. Flip the chicken once or twice while cooking. An internal temperature of 160-165F is what you’re looking for.

Step 3
While the chicken bakes bring a large pot of lightly salted water to a boil. Add the cauliflower florets and cook until tender, about 8 minutes. Remove from the water and drain. Add the cauliflower to a large bowl with 1 tablespoon butter and the heavy cream. Mash until smooth and creamy. Season to taste with salt and pepper.

Step 4
In a skillet over medium heat add the remaining 1 tablespoon of butter. Once melted and the sliced collard greens and a healthy pinch of salt and pepper. Cook, stirring often, until the collards are bright green, and tender. About 5 minutes. Remove from the heat and set aside.

Step 5
Divide the mashed cauliflower, collards and chicken between plates and serve warm or at room temperature.

Notes

• The chicken recipe is adapted from The New York Times
• Use this recipe as a guide
• Adjust measurements and ingredients as necessary

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.