• 2 5 oz. Filets of Pacific Cod
  • 1 Bunch Collard Greens, Chopped
  • 1 Tablespoon Olive Oil
  • 1 Shallot, Sliced
  • 1 Cup Water
  • 4 Strips Bacon, Sliced
  • 1 Tablespoon Red Wine Vinegar
  • 1 Tablespoon Lemon Juice
  • 1 Pinch Crushed Red Chile Flake
  • 1 Tablespoon Molly's Mills Southern Seasoning, Fresh Ground


  1. In a large pot, cook bacon over medium to render fat.  Remove and discard half of the grease.
  2. Heat grill to medium.  Brush fish with olive oil and apply Molly’s Mills Southern spice.
  3. Add shallots, greens, lemon juice and water to the pot, cover and continue over medium heat.  The greens will begin to soften.  Cook for 35 to 45 minutes, or until leaves are no longer fibrous.  Remove cover and allow liquid to reduce.
  4. Oil grill surface, and cook fish over medium high heat to desired doneness.
  5. Add vinegar to greens and stir.  Spoon into a wide bowl and top with grilled fish.

About Molly

Molly is our resident garlic-alholic and founder of Molly's Mills.

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