Tangy Collard Greens


  • 1 tablespoons extra-virgin olive oil

  • 1/2 medium onion, finely chopped

  • 2 garlic cloves, finely chopped

  • 1/2 teaspoon crushed red pepper flakes

  • Half a pound collard greens, ribs and stems removed, leaves sliced crosswise into 1-inch-thick strips

  • 1 cup low-sodium broth (chicken or vegetable) or water

  • 2 tablespoons apple cider vinegar

  • 1/2 teaspoon sugar

  • Kosher salt, freshly ground pepper


  1. Heat oil in a large heavy pot over medium heat until shimmering.

  2. Add diced onion and cook, stirring occasionally, until soft, about 3-5 min.

  3. Add garlic and red pepper flakes and cook, until fragrant, about 30 seconds, stirring regularly.

  4. Add collard greens to pot by the handful, making sure each batch wilts slightly before adding more.

  5. Add broth to pot and bring to a simmer.

  6. Cook, stirring often, until greens wilt and shrink to half their size, about 4 minutes.

  7. Lower heat to medium-low, cover pot partially, and simmer until collard greens are tender and there’s very little liquid left over, about 10 minutes. Stir occasionally.

  8. Add in vinegar and sugar and cook until sugar dissolves, about 1 minute. Season with salt and pepper or adjust vinegar, sugar, and red pepper flakes until you’re satisfied!

Portuguese Bake, with/without Rockfish


  • 1lb Rockfish (optional), thawed and cut into 2” wide strips

  • 1lb purple potatoes, cubed

  • 2 Plum tomatoes, diced, or canned equivalent (about 1 cup)

  • 1 small onion, sliced

  • 2 cloves garlic, minced

  • 1 tbsp Olive oil

  • 1 tsp Paprika

  • ½ tsp Salt

  • ½ tsp Pepper

  • 1 tbsp fresh parsley, chopped finely


  1. Preheat oven to 400° F (if using cast-iron, place in oven first and preheat together)

  2. Grease cast iron or any oven-safe dish with olive oil.

  3. Layer potatoes, onion, and garlic in dish

  4. Top with tomatoes

  5. Top with rockfish (optional)

  6. Add salt, pepper, paprika, and parsley

  7. Cover dish with foil and bake for about 35 minutes, or until fish is flaky and potatoes are soft.

  8. Serve immediately with fresh lemon wedges and red pepper flakes.