Wild-Caught Flounder with Collard Greens

Wild-Caught Flounder with Collard Greens (Serves 2)

My mother thought pairing pan-fried fish with collard greens was an awful idea, but she hasn’t tasted mine. Collard greens are a “heavy” vegetable and fish is a “light” protein, so I find they go well together. Try it and see what you think. I liked them together and will cook this meal again.

One of the ingredients I list for this recipe is “any old chunk of pork.” Whole Foods Market sells such a chunk of pork labeled “For Seasoning Vegetables.” You can use that or some bacon or any old chunk of pork you might have.

Prep and Cook Time: 30 minutes

Ingredient list:

2 flounder filets
2 bunches of collard greens (20 stems)
Any old chunk of pork
Extra virgin olive oil
Crushed rosemary
Crushed red pepper flakes
Garlic powder
Black pepper
Tarragon
Salt

Directions:

Add olive oil to a large skillet or sauté pan over medium heat. Add “any old chunk of pork” or some bacon and fry it for a few minutes to render some grease into the pan and to brown the meat.

Fill a large stock pot with water and bring to a boil. Add a tablespoon or two of salt. Rinse collard greens repeatedly. Strip leaf from stems. Discard stems. Add collard greens to boiling water. Transfer pork or bacon from pan to pot. Add a tablespoon or two of olive oil to boiling water. Cover, reduce heat and simmer for about 15 minutes.

Season both sides of fish with salt, garlic powder, tarragon, and rosemary. Add a little black pepper and crushed red pepper to taste. Lay fish in the pan and let it sear undisturbed for 2-3 minutes on the first side. Turn and sear the other side, letting it sizzle another 2-3 minutes.

Remove fish from pan and let it rest on a plate. Remove collard greens from stock pot by pouring contents into a colander in the sink. Discard meat used for flavor. Use a big spoon to press remaining liquid from collards in the colander. Transfer collard greens to the pan where you cooked fried fish. Add more olive oil if needed. Add a little garlic powder and black pepper to taste. The salt water the collards boiled in should have the greens salty enough, but taste and add a little salt if needed.

Transfer collards to plates with fish and eat!

Notes: I am not sure how much flavor I got from the pork chunk I fried in the pan and boiled with the collard greens. I will probably skip the meat and try adding stir-fried onion to the collard greens to add another layer to the flavor the next time I cook fish and collard greens. Or I might skip the meat, but add beef or chicken broth to the pan to add flavor. Stay tuned.

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