Well+Good by Alexia Brue & Melisse Gelula

Author:Alexia Brue & Melisse Gelula [Brue, Alexia & Gelula, Melisse]
Language: eng
Format: epub
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2019-04-16T00:00:00+00:00

FOR THE FLOUNDER

2 tablespoons extra-virgin olive oil

6 ounces flounder

Kosher salt and freshly ground black pepper

Hot sauce, for serving

DAIRY-FREE

GLUTEN-FREE

KETOGENIC

LOW-INFLAMMATION

PALEO

BETTER ENERGY

BETTER FOCUS

BETTER SKIN

1. Make the kale. Heat the olive oil in a large pot over high heat. When it shimmers, add the onion and season with salt. Reduce the heat to medium-low and cook for 3 to 4 minutes, until the onion is soft and translucent. Add the red pepper flakes and garlic. Cook, stirring, for about 1 minute, or until fragrant.

2. Add the kale. Pour in the broth, increase the heat to high, and bring the broth to a boil. Add the vinegar and season with salt and black pepper. Reduce the heat to low and simmer for 25 minutes, or until the kale is completely wilted.

3. Meanwhile, make the flounder. Heat the olive oil in a medium nonstick skillet over medium-high heat. Season the flounder all over with salt and black pepper. When the oil shimmers, add the fish skin-side up. Cook until golden brown on the bottom, about 3 minutes, then flip the fish over and cook for 2 to 3 minutes more, until no longer translucent.

4. Divide the kale between two plates and season with hot sauce. Place the flounder on top and serve immediately.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.