Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 2 tablespoons tamarind paste, 2 tablespoons maple syrup, 1 tablespoon apple cider vinegar, and 1 teaspoon low-sodium soy sauce in a small saucepan over medium heat; whisk until well combined and gently simmer for 5 minutes to slightly reduce, then set the tamarind-maple glaze aside.

2. 2

   Wash and thoroughly chop 1 bunch of collard greens, discarding any tough stems.

3. 3

   Cook 2 chopped strips of bacon in a large pot or Dutch oven over medium heat until crispy, then remove the bacon bits with a slotted spoon and set aside, leaving approximately 1 tablespoon of bacon fat in the pot.

4. 4

   Add 1/2 diced small yellow onion and 2 minced garlic cloves to the pot with bacon fat and sauté for 3 minutes until softened, then add the chopped collard greens and 1 cup of chicken broth, covering the pot and simmering for 20-25 minutes until the greens are tender.

5. 5

   Pour 4 cups of water into a wide, shallow pot or deep skillet, adding 1/2 sliced lemon, 1 bay leaf, and 5-6 black peppercorns, bringing the liquid to a gentle simmer over medium-low heat.

6. 6

   Carefully lower 4 six-ounce cod fillets into the simmering poaching liquid, ensuring they are submerged, and poach for 6-10 minutes, or until the fish is opaque and flakes easily with a fork.

7. 7

   While the fish poaches, rewarm the tamarind-maple glaze slightly if needed, and season the braised collard greens with salt and black pepper to taste, stirring in the reserved crispy bacon bits.

8. 8

   Serve each poached cod fillet immediately over a portion of the warm braised collard greens, drizzling each fish fillet generously with the prepared tamarind-maple glaze.