|Baked Cod with Sauteed Greens|
This is a perfect recipe for spring. It is light and healthy, just what we are looking for this time of year. Additionally, you'll find this is a very easy recipe to pull together with limited time and very few ingredients. Are you ready to get started? Since this is a two-part recipe we'll start with the greens.
- 1 large bunch of kale
- 4 cups baby spinach
- 1/2 large onion, sliced
- 6 large cloves garlic, minced
- 3 Tablespoons olive oil
- salt and pepper to taste
- 1/8 teaspoon freshly ground nutmeg
The greens we are using are kale and baby spinach. You'll need to prep the kale by removing the green leaves from the stems. Chop the leaves into bite-sized pieces and rinse them in cool water. Place the kale in a colander to drain. Fill a large pot with water and one tablespoon of salt. Bring the water to a boil. Add the kale, cover the pot and cook for 10 minutes. Drain the kale into a colander, rinse with cool water. Allow the kale to drain well.
Place a large skillet over medium-high heat. Heat the olive oil. Add the onion, cooking for approximately five minutes, until soft. Season the onion with salt and pepper. Add the garlic, cooking for 1 minute, until fragrant. Add the drained kale and the spinach leaves. Cover the pan to wilt the spinach, about five minutes. Stir the mixture to combine the kale and spinach.
|Mix Together the Spinach and Kale|
|Don't Forget the Nutmeg|
- 4 cod fillets
- Salt and pepper to taste
- Cayenne pepper, a pinch
- 3/4 cup bread crumbs
- 3 Tablespoons unsalted butter, melted
- 1 handful fresh chopped parsley
- 1/2 lemon
Mix together the breadcrumbs, chopped parsley and melted butter. Spoon the bread crumb mixture over the cod fillets. Bake the cod in the oven for 20-25 minutes, until the breadcrumbs are browned and the fish flakes with a fork. To serve, spoon the cooked greens onto your plate. Top with the baked cod. Enjoy!
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