Rarely does Mark Bittman lead me astray. I had some cod and kale sitting in the fridge and really wanted to find a way to combine them into a dish. I also had a bunch of cooked farro that I wanted to use up. Bittman had a recipe for kale with white fish on top back in 2009 on diner’s journal. I decided to spice it up and use some tomatoes and farro along with it. Turned out to be a very hearty, delicious dish. If you prefer another type of green, like chard or collard greens, feel free to use those instead. I think that the kale really went with the tomato sauce and farro gives it texture and more protein without using pasta.
Serves 2 (double to serve 4, or 2 with leftovers)
Ingredients
3/4 lbs of cod (or another white fish), in 2 pieces
1 bunch red kale (or another type of kale), large stem removed, torn into smaller pieces
1/2 cup water
2 garlic cloves, finely minced
1 medium yellow onion, julienne/sliced
2/3 cup cooked farro
1 cup cherry tomatoes, halved
1 cup crushed tomatoes (canned)
olive oil
salt/pepper
In large pan with lid, heat 1-2 tablespoons olive oil over medium heat. Add onions and garlic and cook until softened slightly, about 3 minutes. Add Tomatoes and tomato sauce. Stir and let simmer for about 3 minutes. Add kale and water, sprinkle with a little salt and pepper, cover. Cook for 5-7 minutes, or until Kale has wilted some and starting to become tender.
Remove lid and add farro, stir well to combine. Add cod to cop of kale and tomato mixture, recover and cook 5-10 minutes or until fish is tender and cooked through.
To serve, remote fish and set aside. Plate kale and tomato sauce and top each plate with half the cod. Enjoy!
