Herb Roasted Turkey Breast with Collard Greens Marcus Samuelsson is chef and co-owner of Restaurant Aquavit and Riingo in New York City and is a member of the Macy’s Culinary Council.

Ingredients 

Serves 6-8

For Turkey

1 6-pound bone in turkey breast

Salt

Freshly ground pepper

4 garlic cloves

2 cinnamon sticks

1/2 medium yellow onion

1/2 cup Herb Mix (see below)

Method

1. P reheat the oven to 400 degrees.

2. Rinse the turkey under cold water and pat dry. Season with salt and pepper on all sides and in the neck cavity. Stuff the garlic cloves, cinnamon sticks and onion into the neck cavity and seal closed with a wooden skewer or toothpick. Generously rub the Herb Mix over the turkey and under the skin.

3. P lace the turkey, skin side up, on a rack in a roasting pan and cover with foil. Roast, basting occasionally with the pan juices, until an instant-read thermometer inserted into thickest part of the breast reads 160 degrees and the juices run clear, about 1 1/2 hours. Let the turkey rest for at least 20 minutes before carving.

For Herb Mix

Makes about 2/3 cup

1/4 cup olive oil, plus 2 tablespoons

1 garlic clove, minced

Zest of 1 lemon

2 tablespoons finely chopped rosemary

2 tablespoons finely chopped sage

2 tablespoons finely chopped thyme

1 tablespoon finely chopped parsley

2 teaspoons chili powder

For Herb Mix:

1. Heat 2 tablespoons of the olive oil in a small sauté pan over medium heat. Add the garlic, lemon zest, rosemary, sage, thyme, parsley and chili powder and sauté until garlic is golden, about 4 minutes. Transfer to a small bowl and combine with remaining oil. Store in the refrigerator in an airtight container for 3-4 days.

Collard Greens

6 bacon slices

1/2 cup coconut milk

1/4 cup soy sauce

1 tablespoon grainy mustard

3 tablespoons olive oil

1 tablespoon unsalted butter

4 garlic cloves, peeled and halved

4 cups (about 6 ounces) very thinly sliced collard greens

(about 2 bunches)

4 cups (about 1 1/2 pounds) very thinly sliced bok choy

(about 2 heads)

Collard Greens:

1. Cook the bacon in a large skillet until crisp. Drain on paper towels, and crumble into small pieces. Set aside.

2. In small saucepan, bring the coconut milk and soy sauce to a boil. Remove from the heat and stir in the mustard and crumbled bacon. Set aside.

3. Heat the olive oil and butter in a large straight-sided pan over low heat. Add the garlic, and slowly toast until pale golden brown, about 10 minutes. (Be careful not to let it burn). Lift the garlic out of the oil with a slotted spoon and set aside.

4. Add the collard greens and cook, stirring frequently, until the greens start to wilt. Stir in the coconut milk mixture and cook for about 20 minutes, until the greens are tender and the sauce has thickened.

5. In a separate pot bring 3 cups of salted water to a boil. Blanch the bok choy, and fold into the collard greens during the last minute of cooking. Stir the reserved garlic into the greens and serve.