FRESH THAI ASPARAGUS, KALE AND GARLICKY MUSHROOMS
Hit the local farmers market and stock up! This quick, simple side dish is a perfect complement to any meal. The fish sauce gives it a wonderful depth of flavor without much effort. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add mushrooms; cook, stirring occasionally, until lightly browned, 4-6 minutes. Add asparagus, garlic, oregano, salt and pepper; cook and stir until crisp-tender, 2-4 minutes. Stir in kale; cook and stir until wilted, 2-4 minutes. Remove from heat; stir in fish sauce and vinegar. If desired, top with sesame seeds.
Nutrition Facts : Calories 129 calories, Fat 11g fat (9g saturated fat), Cholesterol 0 cholesterol, Sodium 383mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
MEDITERRANEAN FISH CHOWDER WITH POTATOES AND KALE
This brothy fish stew gets extra body and heft from the kale and potatoes, and a hint of the Mediterranean from thyme, parsley and bay leaf. The method is straightforward. First make a mirepoix of onion, celery and carrot. Add garlic, anchovies and parsley, followed by the tomatoes and paste, and finally the potatoes and bouquet garni. Simmer for 30 minutes while the kale is cooked separately, then add the fish. Take care not to overcook the fish - it's done as soon as it flakes easily when you nudge it with a fork.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion, celery and carrot. Cook, stirring, until the onion softens, about 5 minutes.
- Add a generous pinch of salt and stir in the garlic, anchovies and chopped parsley. Cook, stirring, until the mixture is very fragrant, another minute or two, and add the tomatoes and tomato paste. Cook, stirring often, until the tomatoes have cooked down a bit and the mixture smells aromatic, about 10 to 15 minutes.
- Add the water, potatoes, salt to taste and the bouquet garni, and bring to a simmer. Add the saffron, turn the heat to low, cover and simmer 30 minutes. Taste, adjust salt and add pepper to taste. Remove the bouquet garni.
- While the soup is simmering, bring a medium pot of water to a boil, salt generously and add the kale. Cook 2 to 3 minutes, until tender but still colorful. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop coarsely and set aside.
- Shortly before serving, season the fish with salt and pepper and stir into the soup, along with the kale. The soup should not be boiling vigorously. Simmer 5 minutes (depending on the thickness of the fillets), or just until the fish flakes easily when poked. Remove from the heat, taste once more and adjust seasonings, and serve.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 6 grams, Protein 25 grams, SaturatedFat 1 gram, Sodium 1365 milligrams, Sugar 6 grams
FISH WITH CELERY ROOT, KALE AND MUSHROOMS
Provided by Trish Hall
Categories dinner, main course
Time 1h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Cook apples, 3/4 cup of the cider, vinegar and cayenne in a skillet over medium heat for about 30 minutes, or until soft, like apple sauce. When done, turn heat to low.
- Meanwhile, toss celery roots and onions in a tablespoon of the olive oil, then spread on baking sheet and roast for 30 minutes in oven.
- Coat fish in the dried mushrooms; then, saute at high heat in a mixture of one tablespoon of the olive oil combined with the walnut oil for a few minutes on each side. Then, put in oven for a few minutes. Fish are cooked when flaky. (Chicken breasts may take slightly longer to cook in the oven.)
- Peel the onions.
- Saute sliced mushrooms in the remaining olive oil. Add kale and cook for a minute or two; then, add the onions, celery root, juice of one lemon and the remaining cider and mix together.
- To serve, spread apple sauce on a plate; put fish or chicken or top of that, and put vegetable mixture on top of that.
Nutrition Facts : @context http, Calories 677, UnsaturatedFat 13 grams, Carbohydrate 60 grams, Fat 20 grams, Fiber 11 grams, Protein 68 grams, SaturatedFat 3 grams, Sodium 225 milligrams, Sugar 32 grams, TransFat 0 grams
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