Serves 4

For the salmon:
  • 1/2 pound salmon steak for each person
  • Olive oil
  • Salt and freshly ground black pepper

    For the greens:
  • 1 to 2 bunches greens, such as kale, collard greens or chard
  • 2 Tbsp. olive oil
  • 3 to 6 cloves garlic, roughly chopped
  • Salt and freshly ground black pepper
  • 2 to 3 Tbsp. balsamic vinegar

    Preheat oven to 225° to 250°. Brush both sides of each piece of fish with olive oil, and sprinkle with some salt and pepper.

    Heat cast-iron skillet over medium-high heat until water dances on the surface when a few drops are sprinkled on top. Sear steaks for 20 seconds on each side. I sear the flesh side, and then flip it over so that the skin side is on the bottom when it goes into the oven. If it is a thick piece, be sure to sear the cut sides too.

    Place skillet in the preheated oven for approximately 15 minutes. You'll know when the salmon is done when you see a tiny bit of the white albumin peeking through the flakes of the fish.

    While the fish is cooking, remove the leaves from the tough ribs of the greens. Chop or tear the greens into small- and medium-size pieces.

    In a large cast-iron skillet or sauté pan, heat the olive oil over medium-low heat. Add the garlic and sauté for a minute or so while stirring. Be careful not to burn the garlic.

    Add the greens, and stir around to coat them with the oil. Cover the pan and let cook for a few minutes until the greens have wilted. A tightly fitted piece of foil will do just fine if you don't have a lid. Season with salt and pepper. Pour the balsamic vinegar over the greens and toss lightly to mix.

    Place some braised greens on each plate, and top with a salmon steak.

    From Home Cooking with Kate McDermott (Countryman Press) by Kate McDermott.

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