Catfish with Collard Greens

Kelan Gilliam
Plaza Bistro Chef
Black History Month

• Plan on at least 45 minutes
• Clean 4-6 C collard greens and remove stems
• Cut into fairly large pieces
• Bruise the greens by crushing them a bit with your hand
• Render 3 pieces bacon in large stock pot
• Add onion
• Soften for about 4 minutes
• Add minced garlic
• Add chili flakes
• Add greens
• Add chicken stock to submerge greens
• Add salt and pepper
• Stir and cook for at least 45 minutes
• Meanwhile, heat oil in a cast-iron skillet
• Create dredge with cornmeal seasoned with old bay and cayenne
• Bread your catfish and add to a hot cast iron skillet
• Lower heat to low, then reduce the heat
• Cook 2-3 minutes per side
• Cook till crispy, but not burnt
• Plate your greens – A little juice, but not too much
• Plate catfish next to your greens