LINGUINE WITH KALE AND COD
This quick Italian dinner is quite satisfying after a long day.
Provided by Martha Stewart
Categories Seafood Recipes
Number Of Ingredients 7
Steps:
- In a medium pot of boiling salted water, cook pasta according to package instructions. Meanwhile, in a large nonstick skillet, heat 1 teaspoon oil over medium. Pat cod dry with paper towels and season with salt and pepper; cook until lightly browned and opaque throughout, about 8 minutes, flipping once. Transfer to a plate and tent with foil. Add 1/2 teaspoon oil and kale to pan, season with salt and pepper, and cook until kale begins to wilt, 2 minutes. Add 2 tablespoons water, cover, and cook until kale is tender, 6 minutes.
- Drain pasta and add to pan with kale. Stir in pinch of red-pepper flakes and lemon zest. Season to taste with salt and pepper and toss to combine. Transfer to a bowl, drizzle with oil, and top with cod; serve with lemon wedge.
Nutrition Facts : Calories 744 g, Fat 13 g, Fiber 14 g, Protein 52 g, SaturatedFat 2 g
SPICY CLAM & KALE LINGUINE
This easy seafood linguine is the perfect dish to celebrate the start of the weekend. Who could resist clams, kale and an indulgent white wine sauce?
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Pasta, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Pick over the clams and discard any that are damaged or stay open when pressed shut, then rinse them in cold water. Bring a large pan of water to the boil, add a pinch of salt and drop in the linguine. Cook for 1 min less than pack instructions.
- Heat the oil in a large, lidded sauté pan over a medium heat. Add the nduja and cook for 3 mins, breaking up the sausage with the back of the spoon so that it melts into the oil. Stir in the garlic, cook until fragrant, then turn up the heat to high. Add the clams and kale, pour in the wine and put on the lid. Cook for 2-3 mins, shaking the pan occasionally, until the clams open and the kale wilts.
- Remove any clams that aren't open, then drain the linguine and toss through the sauce. Stir in the lemon zest and season well with black pepper. Serve immediately with parmesan and lemon wedges for squeezing.
Nutrition Facts : Calories 721 calories, Fat 34 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 38 grams protein, Sodium 3.2 milligram of sodium
COD STEW WITH TOMATOES, KALE AND CHORIZO
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 1h
Yield Four servings
Number Of Ingredients 10
Steps:
- Heat a large pot over medium heat. Add the chorizo and cook until browned, about 5 minutes. Add the garlic and onion and cook until soft, about 5 minutes. Stir in the kale, potatoes, tomatoes and water and bring to a boil. Reduce heat, cover and simmer for 20 minutes, stirring twice. Uncover, raise the heat slightly and cook for 20 minutes longer. Stir in the salt and pepper.
- Place the cod over the liquid, cover and simmer until just cooked through, about 5 minutes. Using a wide spatula, carefully transfer the fillets to shallow soup bowls. Spoon the stew over the cod and serve immediately.
Nutrition Facts : @context http, Calories 679, UnsaturatedFat 10 grams, Carbohydrate 89 grams, Fat 18 grams, Fiber 12 grams, Protein 43 grams, SaturatedFat 7 grams, Sodium 1570 milligrams, Sugar 13 grams
KALE LINGUINE
This kale linguine dish is a meal in itself. Lots of protein and vegetables with pasta. No sides needed!
Provided by Anna Louise Bates
Categories Main Dishes Pasta
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and set aside.
- Bring water and stock to a boil in a medium pot over high heat. Add kale; reduce heat to low and let simmer, covered, until kale is tender but not mushy, about 20 minutes. Drain and set aside.
- Heat a 10-inch cast iron skillet over medium heat. Add oil to coat. Increase heat to medium-high. Add beef and stir quickly to crumble. Add onion and celery; continue to cook and stir until meat is browned, 5 to 7 minutes. Drain and discard grease.
- Stir diced tomatoes and Italian seasoning into the meat mixture over medium heat until thoroughly warm, about 5 minutes. Add milk, salt, and pepper; stir until blended. Stir in cooked kale. Remove from heat and serve over tossed linguine.
Nutrition Facts : Calories 464.9 calories, Carbohydrate 44.5 g, Cholesterol 75.6 mg, Fat 19.3 g, Fiber 9.5 g, Protein 30.3 g, SaturatedFat 6 g, Sodium 697.9 mg, Sugar 2.8 g
PORTUGUESE KALE-AND-SALT-COD CHOWDER
Provided by Molly O'Neill
Categories dinner, lunch, one pot, soups and stews, appetizer, main course
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Soak the salt cod overnight in cold water. Drain and tear the cod into bite-size pieces, removing any remaining bones. Cover the cod with fresh water and bring nearly to a boil. Remove from the heat, cover and let sit for 15 minutes. Drain and set aside.
- Warm the olive oil in a large soup pot over high heat. Add the sausage and cook, stirring constantly, for 3 minutes to lightly brown. Reduce the heat to medium, add the onions and cook, stirring frequently until the onions are nearly soft, about 5 minutes. Add the potatoes and toss. Add the chicken broth and bring to a boil. Add the kale, bay leaves and chili- pepper flakes. Return to a boil, then lower the heat and simmer for 30 minutes. Skim the fat off the top of the soup. Add the cod, adjust the seasoning, ladle into bowls and sprinkle each with fresh mint.
Nutrition Facts : @context http, Calories 611, UnsaturatedFat 16 grams, Carbohydrate 31 grams, Fat 27 grams, Fiber 2 grams, Protein 58 grams, SaturatedFat 8 grams, Sodium 5101 milligrams, Sugar 9 grams
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