I may propose to myself after this meal - delicious, easy & healthy!!
Sole & Kale
Ingredients:
1/8 c gluten free all purpose flour
sprinkle of cayenne pepper (optional)
2 Sole wild caught filets (or other flaky wild caught white fish - wild caught is the key here NOT farm raised)
1/4 teaspoon salt
1 T organic butter
1 T organic olive oil
1/2 organic lemon, sliced
1/4-1/2 cup white wine (preferably a dryer versus sweeter wine)
1-2 cups organic kale leaves, washed, de-stemmed (stems are very chewy and bitter! This is critical because you can often find kale sold in bags but they have the ribs in them, so I'd recommend the whole leaves and de-stemming and de-ribbing them yourself), and roughly chopped
Directions:
1) Place flour and cayenne pepper on a plate. Sprinkle salt on the sole filets and then coat in flour/pepper mixture. Shake to remove excess and set aside.
2) Heat oil and butter in skillet over medium heat. Add the sliced lemon and cook until lightly browned on each side. About 2-3 minutes. *This is my first time cooking with lemons like this and it does add an amazing flavor to the dish. If all else fails you can use 1-2 T of organic lemon juice and omit this step but use the lemon slices if you can!*
3) Push the lemon to the side. Cook the sole in batches, if needed, for about 2 minutes per side until flaky and the same color throughout. Add wine, as needed, to keep a thin layer of liquid in bottom of skillet. Remove lemon and sole, when cooked through.
4) Add remaining wine and heat until starting to bubble. Add kale, in batches, if needed, and cook until dark green and wilted, just a minute or two, turning often.
5) Place all on plates and eat immediately! Enjoy!!
Inspired by Real Simple
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Sole & Kale
Ingredients:
1/8 c gluten free all purpose flour
sprinkle of cayenne pepper (optional)
2 Sole wild caught filets (or other flaky wild caught white fish - wild caught is the key here NOT farm raised)
1/4 teaspoon salt
1 T organic butter
1 T organic olive oil
1/2 organic lemon, sliced
1/4-1/2 cup white wine (preferably a dryer versus sweeter wine)
1-2 cups organic kale leaves, washed, de-stemmed (stems are very chewy and bitter! This is critical because you can often find kale sold in bags but they have the ribs in them, so I'd recommend the whole leaves and de-stemming and de-ribbing them yourself), and roughly chopped
Directions:
1) Place flour and cayenne pepper on a plate. Sprinkle salt on the sole filets and then coat in flour/pepper mixture. Shake to remove excess and set aside.
2) Heat oil and butter in skillet over medium heat. Add the sliced lemon and cook until lightly browned on each side. About 2-3 minutes. *This is my first time cooking with lemons like this and it does add an amazing flavor to the dish. If all else fails you can use 1-2 T of organic lemon juice and omit this step but use the lemon slices if you can!*
3) Push the lemon to the side. Cook the sole in batches, if needed, for about 2 minutes per side until flaky and the same color throughout. Add wine, as needed, to keep a thin layer of liquid in bottom of skillet. Remove lemon and sole, when cooked through.
4) Add remaining wine and heat until starting to bubble. Add kale, in batches, if needed, and cook until dark green and wilted, just a minute or two, turning often.
5) Place all on plates and eat immediately! Enjoy!!
Inspired by Real Simple
