Blackened Salmon, Parmesan Polenta and Collard Greens

Ingredients

• 3 cup vegetable broth (Can substitute with water or chicken broth)
• 1 cup whole milk (For a creamier texture)
• 1 cup polenta (Medium or coarse ground yellow cornmeal)
• 1 tsp salt (Adjust to taste)
• 0.5 tsp black pepper (Freshly ground is best)
• 3 tbsp unsalted butter (Cut into small pieces)
• 0.5 cup parmesan cheese (Freshly grated Parmigiano-Reggiano)
• 2 tbsp fresh parsley (Finely chopped, for garnish)

Instructions

1. 1

   Heat the Liquid

   • In a medium, heavy-bottomed saucepan, combine the vegetable broth and whole milk.
   • Bring the mixture to a gentle simmer over medium heat. Do not let it come to a rolling boil.
   • Once simmering, stir in the salt.
2. 2

   Whisk in the Polenta

   • Reduce the heat to low.
   • While whisking constantly with one hand, use your other hand to slowly and steadily pour the polenta into the simmering liquid. This continuous whisking is crucial to prevent lumps from forming.
3. 3

   Cook the Polenta

   • Continue to whisk for 2-3 minutes as the polenta begins to thicken.
   • Switch from a whisk to a wooden spoon. Cover the saucepan and cook for 20-25 minutes on the lowest heat setting.
   • Uncover and stir vigorously every 5 minutes to prevent the polenta from sticking to the bottom of the pan.
   • The polenta is ready when the texture is thick, creamy, and the individual grains are tender. It should pull away from the sides of the pan as you stir.
4. 4

   Finish with Butter and Cheese

   • Remove the saucepan from the heat.
   • Immediately stir in the cubed unsalted butter until it has completely melted.
   • Add the freshly grated Parmesan cheese and black pepper. Stir vigorously until the cheese is melted and the polenta is smooth and glossy.
5. 5

   Serve Immediately

   • Taste the polenta and adjust the seasoning with more salt or pepper if necessary.
   • Serve warm in bowls, garnished with fresh parsley. Polenta will set and firm up as it cools.

Ingredients

• 2 lb Collard Greens (About 2 large bunches)
• 6 slices Thick-Cut Bacon (Diced into small pieces)
• 1 medium Yellow Onion (Finely chopped)
• 4 cloves Garlic (Minced)
• 4 cup Chicken Broth (Low-sodium is a good option)
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Brown Sugar (Lightly packed)
• 0.5 tsp Red Pepper Flakes (Adjust to your spice preference)
• 1 tsp Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Clean and Prepare the Greens

   • Fill a clean sink or very large bowl with cold water. Submerge the collard greens and swish them around vigorously to loosen any grit. Let them soak for 5-10 minutes, then lift them out of the water, leaving the grit behind. Drain the sink, rinse, and repeat until the water is completely clear.
   • To prepare the leaves, fold each one in half lengthwise and use a sharp knife to slice out the tough, woody stem.
   • Stack several de-stemmed leaves on top of each other, roll them tightly like a cigar, and slice crosswise into 1-inch thick ribbons. Set aside.
2. 2

   Render Bacon and Sauté Aromatics

   • Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced bacon.
   • Cook, stirring occasionally, for 8-10 minutes until the bacon is crisp and the fat has fully rendered.
   • Using a slotted spoon, transfer the crispy bacon bits to a paper towel-lined plate, leaving about 2-3 tablespoons of rendered fat in the pot. Discard any excess.
   • Add the chopped yellow onion to the pot and sauté for 5-7 minutes, until softened and translucent.
   • Stir in the minced garlic and red pepper flakes, and cook for another minute until fragrant.
3. 3