Creamed Kale & Cod with Pecorino Romano

1 lb. kale, with the heavy stems removed 
4 T butter
1 clove garlic minced
1/2 onion chopped
2 cod filets
1 c milk
1/2 c grated pecorino romano
zest of one lemon
1 T cornstarch
Salt and pepper to taste

After rinsing kale, boil in salted water 
for about eight minutes.  Drain well and
pat dry.  Melt butter; saute onion for
three minutes then add garlic, lemon 
zest and milk.  Place cod filets on top,
cover pan, and saute 3-4 minutes until
completely cooked.  

Break up cod filets into bite size 
pieces.  Stir in cheese, cover and allow
to melt.  Sprinkle cornstarch and
season with salt and pepper,  Stir and 
cover, cooking 1-2 more minutes.  Makes 
two servings.
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