Best SautÉed Cod With Mustard Greens Recipes

DEVILED COD WITH WINTER GREENS

Deviled Cod with Winter Greens image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 head escarole, chopped
1 bunch kale, stems removed, leaves chopped
Juice of 1/2 lemon, plus wedges for serving
1/3 cup panko breadcrumbs
2 tablespoons chopped fresh parsley
2 tablespoons mayonnaise
1 tablespoon dijon mustard
1/4 teaspoon cayenne pepper
4 6-ounce skinless Pacific cod fillets (or other firm white fish)
Kosher salt
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 red onion, halved and sliced

Steps:

Position a rack 6 inches from the heat source and preheat the broiler. Combine the panko and 1 tablespoon parsley on a plate. Combine the mayonnaise, mustard and cayenne in a small bowl. Season the cod on both sides with salt; brush the top with the mayonnaise mixture, then invert into the panko mixture, pressing to help it adhere.
Drizzle a baking sheet with olive oil and top with the cod, panko-side up. Broil until the fish is just cooked through and the panko is crisp and golden, about 6 minutes.
Meanwhile, heat a large pot or Dutch oven over medium-high heat. Add 3 tablespoons olive oil, then add the red onion and cook, stirring occasionally, until lightly browned, about 3 minutes. Add the escarole, kale, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the greens are wilted, about 3 minutes. Stir in the lemon juice and the remaining 1 tablespoon parsley. Serve the cod with the greens and lemon wedges.

Nutrition Facts : Calories 381 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 65 milligrams, Sodium 537 milligrams, Carbohydrate 20 grams, Fiber 6 grams, Protein 36 grams

SIMPLE SAUTEED MUSTARD GREENS

Simple Sauteed Mustard Greens image

Provided by Sunny Anderson

Time 25m

Yield 6 servings

Number Of Ingredients 6

Ingredients

2 tablespoons vegetable oil
2 cloves garlic, minced
2 bunches mustard greens, stemmed and chopped
Kosher salt and freshly ground black pepper
1/4 cup chicken stock
1 tablespoon stone-ground mustard

Steps:

In a large pan with straight sides on medium heat add the oil. Add the garlic to the hot oil. Saute until garlic is softened and fragrant and has infused the oil.
Add the mustard greens. Season the greens with salt, and pepper, and saute while tossing to wilt. Once wilted add the chicken stock and stir. Raise heat to a simmer, then lower and cook for about 5 minutes more.
Stir in the ground mustard. Serve warm.