A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Steamed Fish On Kale
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- #72444
A healthy way to cook fish. White-fleshed fish is steamed on top of kale or other greens with white wine and garlic.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 medium bunch kale, collards or other greens, about a pound
1/2 cup dry white wine or water
2 cloves garlic, peeled and lightly smashed
3 tablespoons butter or extra virgin olive oil
salt and pepper
1 1/2 pound skinless white fish fillet, like cod, halibut, hake, whiting, red snapper or sea bass
directions
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.
added by
jimdykstra
nutrition data
247 calories, 10 grams fat, 2 grams carbohydrates, 31 grams protein per serving. This recipe is low in carbs.
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reviews & comments
February 20, 2013
I didn't expect to like this fish as much as I did, it sounded too healthy. It was outstanding! The fish (I used cod) was wonderful and the kale was so tender.