Directions: |
Directions:Preheat oven to 450º and wash/dry produce. Peel and thinly slice onion, place tomatoes in bowl/break apart with hands. Large dice the potatoes. Remove and discard stems of the collard greens, roughly chop the leaves. Peel and roughly chop garlic.
In medium pot, heat 1 T of olive oil on medium-high until hot. Add the sliced onion, season with salt and pepper. Cook, stirring occasionally, 4-5 minutes, or until softened. Add crushed red pepper and allow to cook until fragrant. Turn off heat. Stir in the tomatoes, capers, oregano and 2 T. water. Season with salt and pepper. Transfer to baking dish and spread into an even layer.
While sauce cooks, place the diced potatoes on a sheet pan, drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the sheet pan. Place large piece of foil on working surface. In large bowl combine collard greens and garlic and 1T. olive oil. Season with salt and pepper. Transfer to one side of the foil and top with 1 T. of water. Fold the foil in half over the seasoned collard greens. Roll and crimp the three open edges inwards to completely seal the packet. Place the foil packet on the other side of the sheet pan.
Roast 23-25 minutes, or until the potatoes are lightly browned and tender when pierced with a fork. Remove from over.
While vegetables roast, pat fish dry with paper towels. Season with salt and pepper on both sides. Place top of the sauce, drizzle with olive oil. Carefully open the foil packet with greens, pour vinegar over and season with salt and pepper. |
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