You gotta love a great Southern meal! Cod provides a flaky texture that melts in your mouth, while the collard greens remind you of your grandmother’s cooking.
[ingredients]
- In a large pot, cook bacon over medium to render fat. Remove and discard half of the grease.
- Heat grill to medium. Brush fish with olive oil and apply Molly’s Southern blend.
- 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 – 45 minutes, or until leaves are no longer fibrous. Remove cover and allow liquid to reduce.
- Oil grill surface, and cook fish over medium high heat to desired doneness.
- Add vinegar to greens and stir. Spoon into a wide bowl and top with grilled fish.