Crispy Sole with Collard Greens and "Corn Pudding"

Somehow we ended up receiving our fruit and vegetable shipment two weeks in a row. Given that the shipments reflect what is in season, they were nearly identical, leaving us with four bunches of various leafy greens (collard greens, kale, swiss chard, mystery green). This meal was our attempt at using the collard greens. When I think collard greens, I think Southern. And when I think Southern, typically "healthy" is not an adjective that is associated with the theme. However, given that Derek and I are ultimately the chefs and in charge of the preparation of our cuisine, we made sure that we did a healthier take on a typical Southern-style dish. Here's how each dish was modified from a not-so-waist-friendly original:

Crispy Sole: Deep fried --> lightly pan-fried
Collard Greens: Cooked to death --> freshness preserved
Corn Pudding: butter/cream/eggs --> light butter/oil and shredded fresh corn

The adjustments were natual and the output was, in my opinion, significantly better than any of that southern food that leaves you feeling ill. While not incredible light - this turned out to be a balanced meal that didn't put us immediately to sleep!

The recipes:

Crispy Sole:

INGREDIENTS:
2 filets of patrole sole (a flat bottom feeding fish like flounder or substitute flounder or any white mild fish) - about 6 oz. portions

1 teaspoon Emeril's Essence
1/8 teaspoon of Cayenne
1/4 cup flour

1 egg (whisked)

2 Tablespoons butter
1 Tablespoon oil

Panko breadcrumbs (enough to cover both fish) mixed with a tablespoon or so of Masa harina for corn flavor

Mix together the Emeril's Essence, cayenne, and flour. Dredge the filets in the flour mixture and excess.

Dip filets in eggwash. Be sure it hasn't clumped on any particular part of the fish.

Mix together panko breadcrums and masa harina. Dredge fish in crumb mixture (after the flour and then egg layers).

Heat butter and oil in a fry pan over medium-high heat. Once hot, pan-fry the filets 3-4 minutes on each side on medium-high heat.

DONT OVERCOOK


Corn Pudding:

INGREDIENTS:
3 large ears of corn, shucked
1 jalapeno pepper, seeded/cored and minced (we kept a few seeds since the pepper was more mild then normal)
1.5 teaspoons vegetable oil
1 tablespoon unsalted butter
1.5 teaspoons fresh lime juice
Salt
Cayenne pepper

DIRECTIONS:
Preheat the oven to 350° and place a 9- or 10-inch cast-iron skillet in it to heat. Using a box grater, coarsely grate the corn into a bowl, reserving all of the solids and juices. Add the oil to the hot skillet and swirl to coat. Mix the corn and juices and jalapeno together and spread in the skillet and bake for 45 minutes, until browned and crusty on the bottom. Scrape the corn into a saucepan and stir in the butter and lime juice. Season with salt and cayenne; keep warm.

Collard Greens:

INGREDIENTS:
2 slices of uncured bacon, diced,
1 small shallot, minced
1 pinch of red chili flakes
1/2 pound young, tender collard greens, stems discarded and leaves cut into 1-inch-wide strips
1/2 lime
Salt

Heat a saute pan and add the bacon. Cook until rendered (fat has been extracted, bacon is cooked and lightly crisp). Remove the bacon pieces, leaving about 1 T. of bacon fat and removing the rest.

In the same pan over medium heat, add the shallot and chili pepper. Cook for about 3 minutes or until the shallot is translucent. Add the collard greens and mix well. Cook for about 5 more minutes or until the collard greens have reached your desired texture (this recipe doesn't "kill" the greens so the cooking time is shorter).

Season the greens with salt and squeeze lime juice on top - mix to incorporate.

The corn pudding was by far my favorite component of this meal. It was so fresh and naturally sweet with a nice hint of heat thanks to the jalapeno. The fish also came out really well - I love the added texture that panko and masa gives to a traditional breadcrumb crust. It crisps up so well and was a perfect light coating to the delicate and juicy fish.

The greens probably would not be a fan favorite for those who are used to over-cooked, buttery greens, however - I appreciate the simple sauteed preparation that nicely wilted the greens while maintaining their basic flavor and texture.

A bottle of Chardonnay went quite well with this one.