A good friend of mine who I am incredibly indebted to for sharing this gave me the easiest, healthiest, and most amazing fish dish I have ever made at home. Ever. Seriously, the first time I made this I thought, "meh, how good could this really be?" Then, I tried it and my husband tried. After eating dinner the hubs went into the kitchen and ate the left-overs out of the skillet. It was that good.

It was also so, so easy that even the least seasoned cook could make this with complete cooking confidence. Really, who knew kale, spinach, and the optional collard greens could be so tasty?

Ingredients

Serves: 3-4 Prep time: 2-minutes Cook time: 15-minutes

2 cloves garlic, smashed
1 pound fish: white fish like cod or tilapia are great, salmon is yummy with an extra splash of color
salt and pepper to taste
3 teaspoons rice vinegar
2 tablespoons olive oil, separated
8-10 heaping handfuls baby kale, spinach, or collard greens.

Recipe

Begin by heating a large skillet over medium heat. Add in tablespoon olive oil and cloves of smashed and pealed garlic. Roast garlic for 3 minutes per side or until lightly browned. Next, add in your fish and drizzle the remainder of the olive oil and salt and pepper to taste. Cover and let cook for 5-minutes, or until 1/3 the way cooked through. Add half the leafy greens and the rice wine vinegar, then cook for another 2-3 minutes.

After 2-3 minutes, and the rest of the greens and flip the fish top-side-down. Be sure to get as any of the new greens under the fish and the cooked greens over top like a kale sandwich. This will help the juices from the fish simmer with that yummy, yummy kale. Let cook for another 3 minutes, or until the fish is cooked through; this may be slightly longer is using salmon.

Next, plate, serve, and enjoy. It is that simple!