INGREDIENTS
Produce
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1 large bunch collard greens (stems removed, leaves divided)
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3 cloves garlic
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1 lemon (zest + juice)
Seafood
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4 salmon fillets
Dairy
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1/2 cup grated Parmesan cheese
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2 tablespoons butter
Pantry / Dry Goods
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1/2 cup toasted pecans
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1 pound angel hair pasta b
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1 teaspoon kosher salt
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1 teaspoon black pepper
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1–2 teaspoons Cajun seasoning (plus more for finishing)
Oils & Vinegars
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1 cup olive oil (for pesto)
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Oil for frying (vegetable or canola)
INSTRUCTIONS
Start by bringing a large pot of salted water to a boil. Cook the angel hair pasta until just al dente, then reserve about 1/2 cup of that pasta water before draining.
While that’s going, take your collard greens and divide them—some for pesto, some for frying. Blanch the portion for the pesto in boiling water for about 2 minutes, then shock in ice water and squeeze dry.
In a blender, combine the blanched collards, toasted pecans, Parmesan, garlic, salt, pepper, lemon zest, and lemon juice. Blend while streaming in olive oil until smooth. You want it thick—but still loose enough to coat pasta.
Now here’s the key: add a splash of that reserved pasta water to the pesto and blend again.
That starchy water helps the pesto cling to the noodles instead of sitting on top of them. That’s how you get a silky, restaurant-style coating instead of clumps.
Toss the hot angel hair with the pesto until evenly coated. It should look glossy, not greasy.
For the crispy collards, slice the remaining leaves into thin strips and fry in 350°F oil for about 30–60 seconds until crisp. Remove and season immediately with salt and Cajun seasoning.
Season your salmon with salt, pepper, and Cajun seasoning. Sear in a hot pan with a little oil until golden, flip, add butter, and baste continuously until cooked through.
The Weeknight Table 
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