Recipes: Zesty Greens and Grilling for Father’s Day

Father’s Day is a time to cook Dad’s favorite food, or as in some families, Dad wants to do the grilling. Dad Hinton was raised on Southern food and loves his greens and spices. This month’s recipes pair well together and many of the ingredients can be found in the backyard garden or local farmers market. Look for fresh collard greens or Swiss chard for our secret family recipe. Remember to remove the stems and spine from the leaves, as they will turn the recipe bitter. Snip fresh leaves from tarragon, thyme and oregano growing in your backyard garden (or from the market) right before using. Use these fresh herbs to enhance the flavors and add more healthy flavonoids to the meal.

We hope you enjoy the flavors of the South this Father’s Day with us. Let your soul do the cooking and your mouth will dance.

Editor’s note: the spice mix can also be used to enhance grilled tofu or other plant-based options. Collard greens can be made vegetarian by omitting the ham (a dash of smoky paprika is a great option to add flavor) and by using vegetable broth for a tasty side of nutritious greens.

Blackened Catfish

Yield: 4 Servings

2 Tbsp black pepper

2 Tbsp white pepper

2 Tbsp dried thyme

2 Tbsp chili powder

1 Tbsp ground cumin

2 Tbsp oregano

2 Tbsp garlic powder

2 Tbsp onion powder

1 Tbsp cayenne pepper

1½ lbs catfish fillets

Aioli Sauce

½ cup mayonnaise (or vegan substitute)

3 cloves garlic, pressed

1 Tbsp lemon juice

1 tsp Dijon mustard

½ tsp tarragon

Rinse fish with cold water, pat dry.

Combine aioli ingredients and refrigerate.

Combine the blackened spice mix ingredients in a small bowl.

Pour one-quarter of the spice mixture onto a plate. Dredge both sides of the fish fillets in the spice to coat. Cook fish on hot grill until opaque, about 5 minutes per side.

Serve with aioli sauce.

Collard Greens

Yield: 4 Servings

2 Tbsp oil

1 small onion, chopped fine

2 garlic cloves, chopped fine

1 ham hock

1 tsp thyme

5 cups water

3 cups chicken broth

1 bay leaf

16 cups fresh collard greens,
    cut into thin ribbons

Sea salt

Freshly ground pepper

In a heavy bottomed soup pot over
medium heat, cook onion, garlic and thyme in oil, stirring occasionally, until onion is softened.

Add ham hock, water, broth, bay leaf, salt and pepper (to taste) and simmer, covered, stirring occasionally, 2 hours or until the meat falls off the hock.

Add in greens and cook 60 minutes so the flavors can develop. Remove bay leaf before serving.

Recipes courtesy of Tiffany Hinton, GFMomCertified. For more information, visit GFMomCertified.com. Connect on social media @gfmomcertified.