Sriracha-Butter Cod with Garlicky Kale

• Gluten free
• Paleo

• Seafood

  • 4 (6- to 8-oz. cod, fillets

• Produce

  • 2 Garlic cloves
  • 1 bunch Kale
  • 3 Scallions

• Canned Goods

  • 1/4 cup Chicken stock, low sodium

• Condiments

  • 2 tsp Sriracha

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

• Dairy

  • 3 tbsp Butter, unsalted

Found on delish.com

Ingredients

• extra-virgin olive oil
• 2 garlic cloves, minced
• kosher salt
• Freshly ground black pepper
• 1 bunch kale, roughly chopped
• 3 tbsp. unsalted butter
• 2 tsp. sriracha
• 1/4 c. low-sodium chicken stock
• 3 scallions, thinly sliced
• 4 (6- to 8-oz.) cod fillets

Directions

• Preheat oven 400 degrees F. In a large mixing bowl whisk together 1 tablespoon olive oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss together with kale and spread out evenly on a sheet pan. Bake until crisp, about 10 to 12 minutes.In a small saucepan over medium-high heat melt butter and whisk in Sriracha, chicken stock, and 1/4 teaspoon salt; simmer for 5 minutes. Toss in half the scallions. Cover and keep warm.In a large cast iron skillet over medium-high heat add 1 tablespoon olive oil. Season cod with salt and black pepper. Sauté cod until cooked through, about 2 minutes on each side.Serve cod with crispy kale and spoonful of Sriracha sauce. Garnish with scallions.