Yield
2 Servings
Preparation time
5 minutes
Cooking time
10 minutes
Total time
15 minutes
Ingredients
large bunch of kale, collard, and/or turnip greens
2 tablespoons unsalted butter
1⁄3 cup dry white wine
2 teaspoons minced garlic
8 ounces boneless, skinless white fillet (cod, halibut, sea bass)
salt and pepper
Instructions
Tear leafy greens from stems. Plunge leaves in water to wash; shake until dripping slows. Rinse fish fillets and pat dry. In a deep skillet with fitted lid, melt butter on medium-low, then pour in wine and layer in garlic, greens, then fillets. Sprinkle with salt and pepper. Increase heat to medium; cover and let steam 5 minutes. Crack lid to check fish for doneness and continue steaming until fully cooked. With a large spatula, split fish and greens between two plates and spoon sauce on top.
Notes
Per serving: 249 calories, 13 grams fat (7 grams saturated fat), 8 grams total carbohydrates, 75 milligrams cholesterol, 595 milligrams sodium, 6 grams fiber, 19 grams protein.
