Steamed Fish With Kale

Serves 4

1 medium bunch tender young kale, about a pound
1/2 cup dry white wine (or water)
1-2 cloves garlic, peeled and lightly smashed
3 tbs butter. Can substitute olive oil for half of the butter.
1 1/2 pounds fillet, (turbot, haddock, cod, Pacific whiting, halibut, red snapper or sea bass)


Wash kale. Cut into 3-inch to 4-inch-long sections. Cut off and discard stems.

Put greens in deep skillet, along with wine, garlic, half the butter or oil, and some salt and pepper. Turn heat to medium-high, cover and cook for 10 minutes or so, until greens are almost tender. Check from time to time to make sure mixture does not dry out.

Place fish on top of kale, season with salt and pepper, and dot with 1.5 tbs butter. Re-cover, and cook until fish is done and greens fully tender, 5 to 10 minutes more.