Grilled Cod with Kale

Instructions

1. 1

   Preheat your grill to medium-high heat. Pat the cod fillets dry with paper towels and brush both sides lightly with 1 tablespoon of olive oil. Season with half the salt and pepper.

   Tip: Dry fish prevents sticking and promotes better browning on the grill.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, then add the chopped kale in batches, stirring frequently until wilted, about 5-6 minutes.

   Tip: Work in batches if your pan is small to ensure the kale cooks evenly without overcrowding.

3. 3

   Pour in the vegetable broth and remaining tablespoon of olive oil. Continue cooking for another 2-3 minutes until the kale is tender but still has a slight bite. Season with remaining salt, pepper, and red pepper flakes. Remove from heat.

   Tip: The broth adds moisture and prevents the kale from drying out.

4. 4

   Place cod fillets skin-side down on the preheated grill. Cook for 4-5 minutes without moving them, then carefully flip and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.

   Tip: Resist the urge to flip too early; let the skin develop a nice char for flavor.

5. 5

   Squeeze fresh lemon juice over the grilled cod and add the zest. Top with toasted almonds.

   Tip: Add the lemon at the very end to preserve its bright, fresh flavor.

6. 6

   Divide the kale mixture among four plates and top each with a grilled cod fillet. Drizzle any pan juices from the kale around the plate and serve immediately.

   Tip: Serve hot to enjoy the kale's warmth and the cod's delicate texture at their best.