TOMATO BRAISED COLLARD GREENS
WITH POACHED FISH
This looks unassuming but is so so (so) good. Earthy greens, salty feta, tender fish - it’s the perfect one pot meal. Good even without the fish for a vegetarian side!
Serves 2
Total Time : 30 min.
Braised Collard Greens with Poached Fish
Yield: 2
Prep time: 30 MinTotal time: 30 Min
Ingredients
- 1 bunch collard greens, ribs removed
- 16 oz canned plum tomatoes
- 1/2 cinnamon stick
- 1 large or 2 medium shallots, thinly slices
- 4 garlic cloves, roughly chopped
- 2 tbsp olive oil
- 1/2 lemon
- 3-4 tbsp roughly crumbled feta (your preference!)
- 1/4 cup roughly chopped dill
Instructions
- Heat 2 tbsp olive oil in a large skillet or wide pot over medium heat. Add 1/2 cinnamon stick and fry for 30 seconds, or until the bubbles begin to subside.
- Add the shallots and onions, frying for 5 minutes until they soften and the shallots begin to pick up some color. Add the plum tomatoes one at a time, squeezing them apart in your hands. Add 1 cup of water to the tomato can, shake, and add to the pot. Simmer for 5 minutes.
- Roughly chop the collard greens into ~1 inch pieces, then add to the simmering tomatoes along with 1/2 cup water.
- Mix well, cover, and close with a lid. Let simmer for 15 minutes, stirring occasionally.
- Season one side of the fish with 1/4 teaspoon of salt and a few grinds of fresh black pepper. Place the fish, seasoned side down, on top of the greens and then season the other side. Spoon some of the liquid over the fish.
- Cover with the lid and steam for 5-8 minutes, or until the fish is flaky and cooked through (cooking time may vary depending on the thickness of the fish).
- Turn off the heat and serve with crumbled feta, dill and lemon.