RECIPE: Make Good Word Brewing & Public House’s Cornmeal-Crusted Trout and Collards

Though I grew up in Atlanta, I really was not exposed to Southern cooking until college. When I moved to Duluth, I was thrilled to find Good Word Brewing and Chef Brian. I’d like to try my hand at cooking one of my favorite dishes from Good Word. I’ve not had much success cooking trout, so the chef’s guidance would help me tackle their trout and collards dish. — Jeremy Sale, Duluth

Good Word Brewing executive chef Brian Crain was happy to share this recipe, which often runs as a special, though the individual components make their way onto the menu seasonally, as well. “I’m a Southern boy raised in Georgia, and collard greens were one of the first things I remember learning how to cook. I’ve adapted the recipe, and it’s gotten pretty good over time. The rainbow trout we use is from Sunburst Trout Farms in Waynesville, North Carolina, and is an incredible product that I love to use. A well-cooked fish and some braised greens are a great combo.”

We enjoyed the combination of bacon, brown sugar, garlic and vinegar that season the collards. In our photo, the chef has garnished the dish with edible leaves of sunset geranium.