www.nytimes.com

Recipe from Bitten by Mark Bittman

  • 1 medium bunch of greens like  kale, escarole, or spinach, 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

    • 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.

    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.

    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.