FROM MISTY COPELAND OF AMERICAN BALLET THEATRE
SERVES:
2
PREP TIME:
10 MIN
TOTAL TIME:
50 MIN
INGREDIENTS FOR THE KALE
1 diced onion
1 tablespoon crushed red pepper (or to taste)
4 diced garlic cloves
2 bunches curly kale
4 cups low-sodium vegetable broth
A splash white wine vinegar
Salt and pepper to taste
Hot sauce to taste
To make the kale, set a large pot over high heat. Drizzle olive oil into the pot, then add the onion and cook until it turns translucent, about 3 to 4 minutes. Add the red pepper flakes and garlic. Cook until the garlic turns fragrant, about 1 minute. Strip the kale leaves off the spine with your hands so that the leaves are in equal-size pieces, and add the kale to the pot. Pour the vegetable broth over the kale and bring to a boil. Add the white wine vinegar along with the salt and pepper. Reduce the heat to a simmer and let cook for 40 minutes. Using tongs or a slotted spoon, place the sautéed kale on a plate and add hot sauce to taste.
INGREDIENTS FOR THE FISH
2 flounder fillets
Salt and pepper to taste
About 15 minutes before the kale is finished cooking, prepare the flounder. Heat the oil in a medium nonstick skillet over medium-high heat. Season the fish with salt and pepper and place it on the skillet, skin side up. Cook until golden brown, about 3 minutes. Flip the fish and continue cooking, 2 to 3 minutes. Remove the fish from the skillet and serve immediately over the sautéed kale.
