Cookbook

Thinly slice scallions, separating the white from the green. Remove the stems of the collar greens, thinly slice the leaves. Place in a medium bowl and season with pepper. Core and dice the persimmon. Roughly chop the almonds.

In a medium pot, heat 2 tsp olive oil. Add the white bottoms of the scallions, season with pepper. Cook, stirring constantly, 30" to 1', or until fragrant. Add the rice, and 1 1/2 cup of water. Heat to boiling. Once boiling, place the sliced collard greens on top of the rice. Cover and reduce the heat to low. Cook 19-21', or until the collard greens have wilted, the water has been absorbed and the rice is tender. Turn off the heat and stir to combine. Season with pepper.

While the rice and collard greens cook, in a bowl, combine the diced persimmon, sugar and vinegar. Season with pepper. Set aside to marinate, stirring occasionally, for at least 10'. Season with pepper.

While the persimmon marinates, line a sheet pan wtih alu. foil. Cut the butter into four equal size pieces. Place half the butter on the sheet pan. Place the spice blend on a plate. Pat the fish fillets dry with paper towels. Season wtih pepper on both sides. Thoroughly coat the seasoned fillets in the spice blend, tapping off any excess. Place each coated fillet on top of a piece of butter. Top the fillets with the remaining btter.

450 F - 11-13'.

Serve the fish with the collard green ric. Top with any melted butter from the sheet pan, the marinated persimmon, included liquid, and the chopped almonds. Garnish with the sliced green tops of the scallions.

Blue Apron.