Steamed Fish on Kale
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1medium bunch kale, collards or other greens, about a pound
- ½cup dry white wine (or water)
- 1 or 2cloves garlic, peeled and lightly smashed
- 3tablespoons butter or extra virgin olive oil
- Salt and pepper
- 1½pounds skinless white fillet, like cod, halibut, hake, whiting, red snapper or sea bass
Nutritional analysis per serving (4 servings)
259 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 31 grams protein; 513 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 ¼-inch.
- Step 2
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.
- Step 3
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.
Private Notes
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Comments
I made this tonight with freshly filleted Dorade from Chinatown, some Choy Sum (Chinese Spinach) and used saké instead of white wine. Because Choy Sum cooks quickly, I skipped pre-cooking the greens, and put all the ingredients together in a deep skillet with a lid, using twice as much garlic and pouring the saké over the top. Cooked at just above medium for 10 minutes: Divine! I drizzled a bit of soy-garlic-ginger sauce on each portion before serving, but it would have been fine without!
I didn't have the exact ingredients on hand but used this technique and it was great. I sliced leeks cross-wise and sautéed them in butter with garlic. After they were softened, I poured in white wine, and layered a bag of baby spinach over the top, with cod fillets over that, and s&p.
I covered it and 5 minutes later had a surprisingly flavorful meal! A squeeze of lemon over it all added a bright note.
This has been a favorite for years. Often I choose to use the sweetness of Swiss chard in place of kale. This dish never fails. Always helps to brighten at the end with fresh citrus.
I’ve made this a few times. My favorite way is to sauté king oyster mushrooms, leeks and sliced sweet white onions before adding rainbow chard (I have a great farmers market nearby!). I also add a tablespoon or two of plumped up golden raisins and a dash of red pepper flakes. Green garlic is in season now at my farmers market, so that goes in too. Then wine and butter as the recipe indicates and the chard on top. Comes out beautifully and I serve it with steamed Yukon gold potatoes. An incredibly fast and delicious meal.
Easy to over salt kale.
Started with a 2 pound-ish bunch of collard greens which probably got closer to 1 after trimming the leaves. didn't have white wine so used water and a splash of white wine vinegar. I salted the cod fillets and let them rest for two hours which probably helped a lot with the seasoning. don't be shy with the salt, it'll take quite a bit to season all the greens properly! had it with leftover brown rice and it was oh. so. delicious. definitely will be making it again.