Herb-Crusted Mackerel with Collard Greens, Acorn Squash and Kohlrabi
- Acorn squash2 piece320 kcal
- Beef tallow45 g406 kcal
- Black cardamom6 g19 kcal
- Chives1 bunch9 kcal
- Collard greens1 bunch48 kcal
- Kohlrabi3 piece113 kcal
- Lovage1 bunch11 kcal
- Mackerel2 piece1,025 kcal
- Potato gnocchi145 g538 kcal
- Sea salt6 g0 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Cypriot-inspired comfort food: tender mackerel paired with collard greens, acorn squash and kohlrabi and potato gnocchi, finished with lovage and chives and a hit of black cardamom. 1. Pat the mackerel dry and season with sea salt, black cardamom. 2. Heat beef tallow in a heavy pan and pan-fry the mackerel until it develops a deep golden crust, about 15 minutes. 3. Add collard greens, acorn squash and kohlrabi to the pan and cook until just tender, stirring in lovage and chives for fragrance. 4. Cook the potato gnocchi separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.