Smoked Herring Tonato, Braised Collard Greens, Puntanelle, Green Coriander, Dill, and Rye Crumbs

Adapted by
Yield: 12 servings


Smoked Herring Tonato
One 6-ounce can Sea Creatures smoked herring
½ lemon, zested and juiced
1½ cloves garlic, grated on a microplane
3 egg yolks
1½ cups blended oil
1 tablespoon water, plus additional if necessary
Braised Collard Greens
Blended oil
1½ onions, minced
¼ cup brown mustard seeds, toasted
1 bunch dill, finely chopped
1 preserved lemon peel, rinsed and finely chopped
2 lemons, zested and juiced
6 bunches collard greens, ribs removed, leaves torn


For the Smoked Herring Tonato

To a food processor, add herring, lemon zest, garlic, and yolks. Process slowly while drizzling in half the oil, followed by lemon juice and water. Slowly add remaining oil. Season with salt. Sauce should be thick enough to hold a little shape, but spreadable. Add more water if necessary.

For the Braised Collard Greens

In a large pot, heat oil and sauté onion until golden. Add mustard seeds, dill, preserved lemon peel, and lemon zest and juice. Cook until fragrant and dill begins to soften, about 3 minutes. Add half the collard greens, stirring to combine. Cover with lid and cook briefly, until greens begin to wilt. Add remaining greens. Stir, cover, and cook 5 minutes. Season with salt. 

To Assemble and Serve

Spread a layer of Smoked Herring Tonato on a plate. Place Braised Collard Greens on top.