Baked Cod and Sauteed Greens

Sauteed Greens

Serves 4

• 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 1 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 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. Taste the mixture and add salt and pepper as desired. Grate fresh nutmeg over the greens. Set aside until ready to serve.

Baked Cod

Serves 4

• 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

Preheat the oven to 375 degrees F. Rinse and pat dry the cod fillets. Butter your baking dish and lay the fillets in the pan, folding any thin portions under the fillet. Season the fillets with salt, pepper and cayenne pepper. Squeeze the lemon over the cod fillets.

Mix together the bread crumbs, 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 bread crumbs are browned and the fish flakes with a fork.

To serve, spoon the cooked greens onto your plate. Top with the baked cod.