When you’re shopping for greens, look for young, plump, almost springy leaves, and stems that are less than a quarter-inch thick, and stay away from older, tougher leaves.
Ingredients
- 1 medium bunch kale, collards or other greens, about a pound
- 1/2 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 1/2 pounds skinless white fillet, like cod, halibut, hake, whiting, red snapper or sea bass
Method
- 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 1/4-inch.
- 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.
- 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.
