Herb-Crusted Mackerel with Collard Greens, Acorn Squash and Kohlrabi

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.