Pan Seared Honey Glazed Salmon with Collard Greens
Ingredients
- 10-oz bunch of collard greens, central ribs removed and sliced into bite-sized strips
- 2 Tbsp extra-virgin olive oil
- 1 tsp kosher salt
- 2 cloves garlic, minced (2 Tbsp)
- 1/4 tsp red pepper flakes
- 1 tsp freshly squeezed lemon juice
- Two 6-oz salmon steaks (or a 12-oz steak, cut into two after cooking)
- 1 Tbsp honey
- 1/2 tsp freshly cracked black pepper
Instructions
Using a non-stick pan, heat extra-virgin olive oil over medium to medium-high heat.
Add the chopped collard greens. You want to hear a crackle when they touch the oil.
Let it crackle for about 30 seconds, add salt, and stir.
Reduce the heat to medium and keep stirring for about 4 minutes.
Remove the collard greens from the pan, squeeze some fresh lemon juice over it, and set aside.
Pour honey on top (use your hands or a brush and evenly coat the fish’s surface).
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