Best Deviled Cod With Winter Greens Recipes

Hearty Winter Greens Saute image

Provided by Patrick and Gina Neely : Food Network

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

1 bunch mustard greens, cleaned
1 bunch turnip greens, cleaned
1 bunch kale, cleaned
1 bunch Swiss chard, cleaned
2 tablespoons extra-virgin olive oil
1 large yellow onion, thinly sliced
4 cloves garlic, thinly sliced
Kosher salt and freshly ground pepper
1 1/2 cups chicken broth

Steps:

Remove the center stems from all the greens and slice the leaves into 1/2-inch ribbons. Pour the olive oil into a large Dutch oven set over medium-high heat. Once hot, add the onion and garlic and saute until tender and fragrant, about 4 minutes. Season with salt and pepper.
Stir in the ribbons of mustard greens, turnip greens and kale in batches, adding the next batch as the one prior wilts down. Once those three greens are added to the pot, pour in the broth and cook 15 minutes. Then add the ribbons of Swiss chard and cover with a lid. Let simmer 5 more minutes. Taste for seasoning. Spoon the greens into a large serving dish.

Cod With Winter Vegetables image

Provided by KLHquilts

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil (or butter, if you prefer)
1 tablespoon garlic, minced
1/2 lb carrot (peeled and cut into rounds)
1/2 lb celery, cut into 1/2-inch dice
1/2 lb potato (red or Yukon Gold, peeled and cut into 1/2-inch dice)
1 onion, large and sliced into rings
1 1/2 lbs cod fish fillets, cut into 10-12 pieces (or use any other firm white fish)
2 cups white wine (or any kind of stock, or water, or any combination of these that adds up to 2 cups)

Steps:

Preheat oven to 375°F.
Spread 1/3 of oil (or butter) in the bottom of a 9x13" casserole dish. Sprinkle minced garlic across the bottom of the dish.
Top the garlic with half of the carrots, celery, potatoes, onion, and fish. Season with salt and pepper to taste, and add more of the oil (or butter).
Take the remaining vegetables and fish and spread across the casserole dish. Sprinkle with salt and pepper to taste. Pour wine/stock/water (whichever you decided to use) over all of it. Spread the remaining oil/butter across the top.
Cover and bake until the potatoes are cooked through -- about 45 minutes.

Nutrition Facts : Calories 386.7, Fat 8.2, SaturatedFat 1.2, Cholesterol 73.3, Sodium 187.3, Carbohydrate 23.6, Fiber 4.2, Sugar 6.4, Protein 32.9