Keeping it Simple

For no particular reason I’m opting for super fast and easy tonight. We’re also doing a low carb/low sugar/low ethanol diet for a few days, so this recipe fits right in.

Cod & Kale with Ginger & Garlic
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

Lifted from (where else?) Serious Eats, but I'd like to think I've been braising fish atop greens for ages. I used to focus on spinach as my green-of-choice, but having discovered Cash & Carry and their "pillow of kale" I've pretty much converted to kale.

Course: Main Course
Servings: 4 portions
  • 2 tablespoons sesame oil divided
  • 2 medium cloves garlic minced (about 2 teaspoons)
  • tablespoon 1-inch piece fresh ginger peeled, minced (about 1 )
  • 1 pound large bunch dinosaur kale thick stems discarded and leaves roughly chopped (about 2 1/2 quarts), about 1
  • 1/2 cup rice wine
  • 4 6- to 8-ounce cod fillets (or other firm white fish)
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame seeds
  1. Heat 1 tablespoon sesame oil in a large skillet over medium heat until shimmering. Add garlic and ginger and cook, stirring, until aromatic, about 30 seconds. Add kale, and, using tongs, toss to coat. Add rice wine. Bring to a simmer, cover and cook until kale leaves are tender, 8 to 10 minutes.
  2. Remove the cover and set the fish fillets on top of the kale. Drizzle soy sauce and the remaining 1 tablespoon sesame oil over the fish and kale. Cover and cook until fish is just cooked through, 5 to 7 minutes.
  3. Divide the fish and kale between four plates and sprinkle toasted sesame seeds on top. Serve.
Recipe Notes

For the rice wine I substituted a splash of Gin (Bombay regular) and a similar splash of my go-to cooking wine Woodbridge Cellars Sauvignon Blanc.

Cod, prior to cooking

I basically followed the recipe (it’s super-easy, so why make changes if the goal is keeping it simple?), but sautéed a handful of broccolini in white wine in a second pan. Hey, I was hungry.

Don’t overcook the fish. If you find you need a bit more time between when it’s done and when you’re going to serve just put the pan with the cod/kale uncovered in a warm oven. Given how cold it has been lately, well, cold by Portland standards, I’ve taken to heating my regular oven to 170 and keeping everything in there, including the serving plates, until ready to put the meal on the table. We keep our house pretty chilly and it is amazing how quickly those two stalks of broccolini left in the pan went ice cold.