From Bon AppetitMarch 2013
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.