1. Heat a large lidded skillet over medium heat.
2. Add garlic; cook and stir until fragrant, about 15 seconds.
3. Add kale or chard; cook and stir until softened, about 5 minutes. Pour in broth and stir to combine. Season to taste with salt and freshly ground black pepper. Add fresh rosemary and thyme when softened
4. Top greens with cod fillets; drizzle fish with olive oil and season lightly with salt, and freshly ground black pepper. Add more herbs on top.
5. Cover skillet, leaving some air space above the fish, and steam until the fish is opaque all the way through, about 8 to 10 minutes depending on thickness.
6. While the fish steams, mix the parsley, garlic, and zest in a small bowl; set aside.
7. When fish is done, remove from the skillet and set on a plate.
8. Divide greens and broth between two serving bowls. Top each bowl with a fish fillet and sprinkle gremolata over the top.

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Ingredients:

2 cloves garlic minced

1 bunch kale or chard roughly chopped

1 cup or more chicken or vegetable broth

12 ounces cod fillets or other firm white fish

extra virgin olive oil

salt and freshly to taste

fresh rosemary

fresh thyme

For the Gremolata:

¼ cup flat leaf parsley minced finely

4 small clove garlic minced

1 tablespoon Meyer lemon zest

PREP + COOK TIME 25 minutes

SERVINGS 2

Kale Lemon Rosemary thyme White Fish

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