Cod & Collards with a Kick
Active Time: 30-35 minutes / Cook Time: 20-25 minutes / Total Time: 35-40 minutes
Makes 4 servings, plus hardboiled eggs for a snack Days 2 and 7
Chef’s Tip: You may find two types of chorizo in the store: a crumbled Mexican-style that needs to be cooked and a dried Spanish-style that looks like cured salami. The second one is what you want. If you cannot find chorizo, you can substitute soppressata or salami.
- 4 eggs
- 2 tablespoons refined coconut oil, divided
- ¼ cup diced cured chorizo*
- 1 small yellow onion, peeled, halved, and cut into thin half-moon slices
- ½ jalapeño, seeded if desired, diced small
- 2 garlic cloves, peeled and left whole
- 1 bunch collard greens (about a pound)**
- 1 ½ tablespoons cider vinegar
- 2 ½ teaspoons maple syrup
- ¼ teaspoon fine sea salt
- 4 (6 oz.) captain’s cut cod filets, or other firm white fish
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon fine sea salt.
- Gently place 4 eggs in a medium pan and add water until just covered. Set over high heat until beginning to boil. Continue with the recipe steps while water boils. Once water starts to boil, remove from heat, cover, and set a timer for 10 minutes and continue with the rest of the recipe. When 10 minutes is up, drain eggs and let cool.
- Pat cod dry and sprinkle evenly with cayenne, thyme, paprika, and salt. Set aside. Whisk together the vinegar and maple syrup and set aside.
- Heat 1 tablespoon oil in a large skillet over medium heat. Add the chorizo, onion, jalapeño, and garlic and cook, stirring often, until the onions have softened and the chorizo has rendered most of its fat, 7-8 minutes. Use a slotted spoon to remove the chorizo and vegetables from the pan and set aside.
- Turn the heat to medium-high and add the collard ribbons. Use tongs to toss frequently, searing the collards until they are bright green and starting to wilt, about 2-3 minutes. Add the onion mixture back to the pan, toss, and cook 2 minutes. Transfer the greens to a bowl, pour over the vinegar mixture and add 1/4 teaspoon salt. Toss to combine, set aside, and cover to keep warm.
- Wipe out the skillet and return to medium-high heat. Add the remaining oil, and when it is shimmering, add the cod seasoned-side down to the pan. Cook 4 minutes and carefully flip. Cook another 4 minutes.
- Place ¼ of the greens on each of two plates. Top with one cod filet per person, and serve.
- Package remaining greens and cod in airtight containers for lunch tomorrow, and store in the refrigerator.
- Prepare 2 eggs according to the Prep & Cook schedule for tomorrow, and store the remaining 2 eggs, unpeeled in the fridge.
*You will use the chorizo again next week. Because it is cured, it will keep well for at least 3
weeks if wrapped tightly and stored in the refrigerator.
**To stem collard greens, place the stem, close to the bottom of the leaf, between your index and middle fingers. Gently squeeze, and pull upward toward the top of the leaf, stripping it from the stem as you go. Discard stems. Stack leaves, roll into a cigar shape, and slice into 1/4” ribbons. !