Tuesday, July 11, 2006

Chili-Roasted Cod and Braised Kale

Yes, that's right, no sausage or heavy cream to be found here. This is something you can eat and not die, which hopefully will be a theme going forward.

Chili-Roasted Cod

3 pounds fresh cod fillets (about 3/4-inch thick), skin on
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground cumin

Coat a roasting pan with cooking spray, arrange the cod in a single layer, and dust with the spices.

Pre-heat oven to 350 C and cook for about 8 minutes.

Braised Kale

1 tablespoon olive oil
2 cups thinly sliced onions
1 teaspoon salt
12 turns freshly ground black pepper
1/2 teaspoon red pepper flakes
2 tablespoons minced garlic
8 cups (firmly packed) torn and stemmed kale pieces
1 cup chicken stock
Splash cider vinegar

Heat the oil in a large skillet over high heat. Add the onions, salt, pepper, and red pepper flakes and stir-fry for 2 minutes.

Add the garlic, kale, and chicken stock and cook, stirring occasionally, for 8 to 10 minutes; add a splash of cider vinegar in the last minute of cooking. Remove from heat and serve immediately.

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