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recipes pan seared hake with kale and chorizo
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(28)
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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.
4.0
(4)
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In this one-pan dinner, flaky cod is finished in a chorizo-spiked sauce, alongside wilty greens and chickpeas—some tender, some crispy.
4.5
(4.5)
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The classic Korean pancake, threaded with seafood and lots of scallions, has crispy edges and a kicky dipping sauce, making it a perfect drinking snack.
5.0
(5)
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Topping a classic mushroom pot pie with crunchy, scrunched-up phyllo takes the comfort food classic from good to great.
4.7
(4.7)
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Steamed bok choy is taken to another level with this veganized take on oyster sauce that packs a big umami punch.
4.0
(4.22)
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Need proof that salty cured pork and delicate shellfish are a match made in heaven? This vibrant and cozy 20-minute, one-skillet weeknight dinner.
5.0
(5)
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It only takes a handful of ingredients to bring this dazzling South Asian snack to life in your kitchen. These particular jalebi strike the perfect balance between crispy, chewy, and sweet.
4.0
(4.18)
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The balance of this green sauce is all in the mix. Sorrel is citrusy and bright, but can be quite sharp. Celery is cooling, and the leeks deliver structure, heat, and body.
4.4
(4.37)
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Kale salads! Sautéed kale! Steamed kale! We just really love kale.
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Treat scallops to the flavorful oil left behind when you cook chorizo—it’s basically liquid gold.
5.0
(4.78)
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In this refreshing Thanksgiving salad, half the kale gets crisped up in the oven like chips while the rest is tossed with a gingery soy-tahini dressing.
5.0
(4.79)
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Christina Chaey’s mushroom dashi can go with whatever vegetables and proteins you have in the fridge. It’s her favorite cold-weather meal.
4.3
(4.31)
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Chef Harold Villarosa turns the Filipino staple kare-kare into a peanutty-buttery condiment perfect for spooning over any shellfish.
4.6
(4.6)
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If the ingredient list didn’t tip you off, the seven-hour cooking time makes it official: This recipe is a project that you make for people you love.
4.3
(4.33)
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If you’re camping, make this your night one dinner, when the fish is freshest.
3.7
(3.71)
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No more free massages for stubbornly tough greens. Here, a quick char in a hot skillet tempers the raw edge of kale and balances its vegetal flavor.
5.0
(4.83)
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“Acid and texture are the most important things,” says chef Eli Kulp, High Street on Market, Philadelphia. His hearty vegetarian breakfast sandwich—with its mix of marinated mushrooms, soft eggs, melted cheese, and a buttery toasted roll—proves his point.
3.6
(3.61)
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Culture
How our readers cooked—and photographed—our April 2014 cover recipe: Hake with Potatoes and Green Sauce.
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Olive oil–enriched mashed potatoes enclose a layer of zesty braised kale in this savory cake, which then gets topped with crispy breadcrumbs.
5.0
(5)
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4.0
(4.2)
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4.5
(4.54)
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A mixture of mashed potatoes and wilted kale is shaped into patties and pan-fried, then paired with a dressed-up mayo.
4.0
(4.13)
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Massaging the dressing into the kale with your hands helps break down some of the fibers so the greens are more tender.
3.0
(3.11)
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Green bean salad met a marinated kale salad and after they got married, they had a baby which is this recipe. The longer the raw kale sits in its lemony vinaigrette, the more tender
it will become. If you prefer a crisper salad, let it sit for an hour or two; for a softer texture, chill it for up to 1 day.
it will become. If you prefer a crisper salad, let it sit for an hour or two; for a softer texture, chill it for up to 1 day.
4.0
(4.2)