I returned from Cali this morning, and after a good nap and a great breakfast made for me by the Bee, I decided to pull out the CSA goods and whip up a healthy dinner. I made my favorite lemon and dill salmon, omitting the oil this time.
Serves – 2
Nutrition – damn good! healthy fatties and whole foods shall do ya right.
2 salmon fillets
handful of dill
1 lemon, with 2 rings cut from the center, and then juiced
S & P to taste
1/2 bunch collard greens* stems discarded and leaves ripped into pieces
2 cloves garlic, roughly chopped
1/4 cup chicken stock
1 tsp good quality olive oil
1 massive sweet potato*
2 pats butter
1 splash skim milk
1 tb red pepper flakes, some reserved for the end
S & P to taste
Step 1 – Boil water while you peel and dice taters, then add to the pot, you’re gonna let that cook for about 25 minutes, until super smushy.
Step 2 – While the potatoes are cooking, prep your greens and lemons, put lemon juice and dill into a bowl with salt and pepper and stir until everything is nice and mixed, pour over your fish and add a lemon ring to each fillet.
Step 3 – When there are only 8 minutes left on your potatoes, put your fish on the grill and heat your oil in a sauce pan with the garlic until browned. When it has browned, add your chicken stock and collard greens and cover, stirring as needed.
Step 4 – Drain water from potatoes and add butter, salt, pepper, and red pepper flakes and stir, then add a splash of skim milk for texture. You want super smooth, buttery potatoes.
Step 5 – The fish should now be cooked all the way through. Plate with your now wilted greens and a scoop of potatoes, sprinkling red pepper across the tops. Ta Da.
Consensus – Holy crap, this week’s CSA collard greens were SO GOOD. They didnt even need salt or pepper, and if the bounty of sweet potatoes that follow are anything like this one, its going to be one yummy winter.