Ingredients Jump to Instructions ↓

  1. 1 tablespoon extra-virgin olive oil

  2. 1 large shallot, thinly sliced

  3. 1 cup reduced-sodium chicken broth

  4. 1/4 cup water

  5. 1-1 1/2 pounds kale, tough stems removed, coarsely chopped (14-16 cups)

  6. 1 pound skinned arctic char or salmon fillet, cut into 4 portions

  7. 1/4 teaspoon salt

  8. 1/4 teaspoon freshly ground pepper

  9. 1/4 cup reduced-fat sour cream

  10. 2 teaspoons prepared horseradish

  11. 1 tablespoon chopped fresh dill, or 1 teaspoon dried 4 lemon wedges for garnish

Instructions Jump to Ingredients ↑

  1. Heat oil in a large skillet over medium heat. Cook shallot, stirring, until beginning to soften, about 2 minutes. Add broth, water and half the kale; cook, stirring, until slightly wilted, about 1 minute. Add the remaining kale and cook until tender, about 8 minutes. Sprinkle fish with salt and pepper and place on the kale. Cover and cook until the fish is just cooked through, 5 to 7 minutes. Meanwhile, combine sour cream, horseradish and dill in a bowl. Serve the fish and kale with the sauce and lemon wedges.


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