- 2 tbsp. extra virgin olive oil
- 4 cups chopped kale or Swiss chard
- 1 shallot, sliced thinly
- 3 cloves garlic, sliced
- Two 8-oz. grouper fillets (or other large whitefish)
- Salt and freshly ground pepper
- Juice of 1 lemon
- 4 fresh chives, sliced thinly
Directions: Heat half the olive oil in a large sauté pan over medium heat. Add the kale, shallot and garlic, and sauté, stirring occasionally, for 5 to 7 minutes (until the vegetables are slightly softened). Add 2 tbsp. water; cover and steam for about 1 minute until the water has cooked off. Remove from pan and set aside. Wipe the pan clean with a paper towel and add remaining olive oil; bring to medium-high heat. Season the fish with salt and pepper and place it in the pan, skin side down. Cook for 5 to 6 minutes, until the skin is browned and crisp. Turn the fish fresh side down and cook for an additional 4 minutes. Divide into four servings (serve fish over the kale), drizzle with fresh lemon juice and garnish with chives.
Sugar: 1.6 tsp.