3.Salmon Steamed in Collards
Collards have big, wide leaves with a cabbage-like flavor. Chef Blais blanches them briefly in boiling water, then plunges them into ice water. Once soft, fold the leaf over uncooked salmon like a wrap. Steam the fish in the collard leaf until the salmon is tender.
4.Southern-style Greens
The true Southern way to cook collards — or the more peppery mustard greens shown here — is with chunks of ham or Andouille sausage. Recipe developer Clegg, who calls Louisiana home, creates a similar flavor with turkey sausage or Canadian bacon. This cuts the fat and sodium in this favorite side dish. After browning the meat, add olive oil, onion, broth, and leafy greens until wilted.
