SERVES 4

Cod is a meaty, hearty fish that stands up to the earthy flavor of kale, but you can also substitute halibut. Serve this dish with French bread and a fresh green salad.

1 lb. leeks
4 tbsp. extra-virgin olive oil
2 cloves garlic, peeled and minced
1 lb. new potatoes, washed and halved
1 lb. thick cod or halibut filets, cut into large pieces
3 packed cups washed, stemmed, and roughly
   chopped kale leaves
1 cup Fish Stock or dry white wine
Salt and freshly ground black pepper

1. Trim off and discard green tops of leeks. Roughly chop white part, place in a colander, and wash thoroughly in running water to remove all sand. Drain and dry on paper towels. Heat 3 tbsp. of the olive oil in a large sauté pan over low heat. Add leeks and garlic and cook slowly until leeks are tender, about 20 minutes.

2. Dry potatoes well and add to pan. Raise heat to medium-high and sauté until lightly browned, about 3–5 minutes. Add kale and stock or white wine. Cover, lower heat, and simmer until potatoes are tender and kale has cooked down, about 15 minutes.

3. Meanwhile, sear fish in a lightly oiled nonstick pan over medium-high heat until golden, about 1 minute per side. Add fish to kale mixture and continue to simmer until fish is opaque, about another 5 minutes. Season to taste with salt and pepper and serve.