Slice the shallot in half, then thinly. Heat the pan of bacon grease over medium heat until it melts. Once the bacon grease has melted, add the shallots and cook until tender but not brown. While the shallots are cooking, drain and rinse the beans then add them to the pan to heat through.

Lay slices of prosciutto or ham on clean work surface. Center 1 sage leaf on each slice. Top sage leaf with cod portion and wrap ham around cod. Season with pepper. Dust cod "packet" with pan-searing flour; pat off excess. Set aside.

Heat butter in pan on Medium-High, until just before it browns. Add cod packets, sage leaf-side down. Turn over when cod changes color one-quarter of way up and seared side has turned paper bag-brown, about 2-3 min.

Reduce heat to medium. Cook about 2-3 min more, until internal temp reaches 120 degrees. Near the end, baste the cod packets with butter from the pan.

After flipping the cod packet, add the greens to the bean and shallot pan. Cook until just wilted.

Dress a plate with a modest pile of greens and beans, then top with a cod packet. Let cod rest about 2 minutes before serving. Serve with warmed sauce (optional).

If you lack pan searing flour and/or the red pepper sauce, fear not! The dish is excellent even without these ingredients (in fact, we usually go without them). Thinly sliced Virginia ham (unsmoked) also makes a great alternative to proscuitto -- and is far more local. Many locally caught fish (grouper, tilefish, cobia, mahi) would make excellent alternatives to cod.