Name: Pan-Seared Hake with Kale and Chorizo
Yield: 4 Servings
Ingredients: 4 Tbsp. extra-virgin olive oil, divided; 4 oz. cured Spanish chorizo, casing removed, if needed; sliced into thin rounds; 1 small yellow onion, thinly sliced; 2 cloves garlic cloves, thinly sliced; 1 bunch bunch kale, center ribs and stems removed, leaves coarsely chopped (about 8 cups); Kosher salt and freshly ground black pepper; 1 cup cup dry white wine, divided; 4 5–6-oz. portions hake or other flaky white fish; Mashed potatoes

Image may contain Plant Food Dish Meal Vegetable and Produce

The super-healthy pairing of fish and greens gets a welcome hit of richness and flavor from spicy, smoky chorizo. We love the combo so much, we’ve been cooking Swiss chard and beet greens the same way.

Recipe notes