Easy dinner tonight. John seasoned the fish with salt, garlic, paprika, and Old Bay then baked it in a 400F oven for 12 minutes. To make the collards and corn, first I sautéed sliced garlic until it was golden and then set it aside. Then I put the collard greens which had been stemmed, cut into a chiffonade, and then rinsed into a sprayed pan. I added a cup of frozen corn, a half teaspoon of butter, salt, a half teaspoon of apple cider vinegar, and a sprinkle of sugar. The chard has plenty of water clinging to it so none additional is needed but adjust with more water if your pan is drying out. Cook for about 8-10 minutes. Garnish the greens with the sautéed garlic.
A squeeze of lemon is all that is needed to finish the plate. I tried eating slowly and mindfully so that I could better judge when I was full. I still ate everything but I think it was more satisfying.