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.