Ingredients
- 1 medium bunch kale, collards or other greens, about a pound
- ½ cup dry white wine (or water)
- 1 or 2 cloves garlic, peeled and lightly smashed
- 3 tablespoons butter or extra virgin olive oil
- Salt and pepper
- 1 ½ pounds skinless white fillet, like cod, halibut, hake, whiting, red snapper or sea bass
- Nutritional Information
Nutritional analysis per serving (4 servings)
241 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 32 grams protein; 101 milligrams cholesterol; 206 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Wash greens and shake dry, allowing some water to cling to leaves. Cut into rough sections, 3 or 4 inches long; cut off and discard any stems thicker than 1/4-inch.
- Put greens in a deep skillet that can be covered, along with wine, garlic, half the butter, and some salt and pepper. Turn heat to medium-high, cover and cook, checking occasionally to make sure mixture does not dry out, until greens are just about tender, 10 minutes or so.
- Put fish on top of greens, season with salt and pepper, and dot with remaining butter. Re-cover, and cook until fish is done and greens fully tender, 5 to 10 minutes more.
30 minutes
Dining and Cooking