Small Mackerel and Charred Bitter Greens
Bring the table together on what we call the Family Board. Where everyone can get together and build their own bite — contrasting oily small mackerel with bitter greens infused with the tin's oil charred in the oven or grill. Serve it on a wooden board with whole-grain Dijon mustard.
1. Char greens
Pre-heat a grill, or place oven rack to the middle position and oven set to 500 degrees.
Carefully remove small mackerel from the tin with a fork and set aside.
In a small bowl, add the tin's oil with 2 tbspn of EVOO, a generous pinch of salt and cracked pepper. Mix and use it to coat the greens.
Add them to the grill, or if using the oven, place them in a lined baking sheet in a single layer.
Add it to the oven and cook for 5-10 minutes until lightly browned. Flip and continue cooking until browned all over. Another 5-10 minutes.
Arrange mackerel on a wooden board or large platter.
Arrange greens around it. If there's no space left for warmed bread, serve it in in a basket.
Drizzle EVOO to taste all around the board.
Fill a small ramekin with mustard and add it to the board.
Add small piles of Maldon salt and serve.