Broiled Cod with Steamed Collard Greens, Roasted Eggplant and Red Potatoes


  • 1 bag chopped collard greens
  • 1 medium eggplant
  • Salt & Pepper
  • Extra virgin olive oil
  • 1 medium red onion
  • 1 cod fillet
  • 5 medium red potatoes


Collard Greens:

  • Rinse the collards and place in a large stock pot.
  • Chop the red onion and place in the pot.
  • Fill the pot with water so that half of the greens are covered. Add 1/3 cup of olive oil and salt & pepper (to taste).
  • Cover and cook over medium/high heat until the greens are tender, stirring occasionally.

Red Potatoes:

  • Pre-heat the oven to 375 degrees.
  • Wash and chop the red potatoes and place on a baking sheet.
  • Drizzle with olive oil, add salt & pepper (to taste) and toss.
  • Bake until fork tender and lightly browned.


  • On a separate baking sheet place chopped eggplant.
  • Prepare the same was as the potatoes.
  • Bake until tender and browned.


  • Start broiler on HI
  • Place cod fillet on a baking sheet, drizzle with olive oil, salt & pepper (to taste).
  • Broil for approx. 10 minutes (depends on the size of your fillet-mine was 1 pound).


Place a bed of greens on the plate, add the eggplant and potatoes then top with the fish.





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