This is one of my favorite recipes. If you use thin fillets, add when the kale is just tender and cook for a couple of minutes until done. Serve with bread or rice.
1 medium bunch kale
1/2 c dry white wine (or water)
1 or 2 cloves garlic, peeled and lightly smashed
3 T butter or olive oil
salt and pepper, to taste
1 to 1-1/2 lbs. skinless white fish fillets, like halibut, cod, whiting, red snapper, hake…
1. Wash greens and shake dry, allowing some water to cling to the leaves. Cut off thick stems. Coarsely chop leaves.
2. Put greens in a deep skillet that can be covered, along with wine, garlic, half the butter or oil, and some salt and pepper. Turn heat to medium-high, cover and cook, checking occasionally to make sure mixture doesn’t dry out, until the greens are becoming tender, 10 minutes or so.
3. Put fish on top of greens, season with salt and pepper, and dot with remaining butter or drizzle with remaining oil. Re-cover, and cook until fish is done and greens are fully tender, 5 to 10 minutes more.