From Bon AppetitMarch 2013

Serves 2

4 tsp Olive Oil, divided 

1 Garlic Clove, sliced

1 bunch of Collard Greens, center ribs and stems removed, leaves cut into 1” strips

2 6 oz pieces skin-on Salmon Fillets

2 tsp Sherry Vinegar

Preheat oven to 350.  Heat 2 tsp olive oil in a large heavy pot over medium heat.  Add garlic and cook stirring constantly, just until fragrant, about 1 minute.  Add Collard Green to pot, reduce heat to low, cover, and cook, tossing occasionally, until tender, 10-15 minutes.  Meanwhile, heat 2 tsp Olive Oil in a large ovenproof skillet over medium heat.  Season fish with salt and pepper; cook skin side down until skin is crisp, 5-8 minutes.  Transfer to oven (do not turn fish); roast until opaque in the center about 4 minutes.  Add Sherry Vinegar to Collards; season with salt and pepper and toss to combine. Divide greens, salmon among plates, serve with a dollop of raita.