Chop and wilt greens, kale, spinach, collards, in olive oil. Add rosemary, thyme, oregano. Then add garlic, flax seeds and honey mustard. Splash in white wine and olive oil as mix begins to dry. Set on low.
Fry 1/2 " thick fish fillet/s in small amount of oil and butter in separate pan while reducing greens. Just brown both sides. Most any fish will due.
Heap the greens mix on top of the fish and cook covered on medium heat for about seven minuets with a splash of wine.
Plate with healthy topping of cold pickle relish.
Zuma
