Kale is a curly, leafy green vegetable which tastes like something between spinach and cabbage. It is very rich in vitamin K, vitamin C, beta-carotene, Calcium and is known for its anti-cancer properties. In German Christmas markets you can find various kale-stands (“Grünkohl”), which spread a delicious and characteristic scent. That’s why I start craving for this veggie when it gets cold and winterish.
Try this simple vitamin-boost with baked codfish. I made this version with roasted pine nuts and some lemonjuice, inspired by Aggie’s Kitchen.
Type: “Secondo” Second Course, Main Course, Side dish
Preparation Time: 5 Minutes
Cooking Time: 20 Minutes
ProPoints (per serving): 5
Kcal (per serving): 250
- 2 codfish filets (each circa 100g)
- 2 teaspoons of breadcrumbs
- salt, pepper
- 450g kale (frozen)
- 1 clove of garlic
- 1/2 onion
- lemon juice
- 2 teaspoons instant vegetable broth powder
- 2 teaspoons pine nuts
Bring the frozen kale to boil in a small pot with 250ml of water. Add vegetable broth, salt, pepper, a whole garlic clove and the onion (uncut) and let it simmer for 20 minutes.
In the meanwhile preheat the oven up to 180°C. Place the codfish on baking paper on the tray and season with salt and pepper. Top the fish filets with one teaspoon each of breadcrumbs and place the tray in the oven for 15 minutes. Depending on your oven you might need to place the tray for the last 3 minutes on the highest level, to get a golden crust on the fish.
Now roast the pine nuts without any oil in a little pan for a few minutes. Take out the garlic and onion of the kale-pot. Arrange the fish and vegetables on a plate, drip some lemon juice on the kale and top with roasted pine nuts.