Recipe courtesy of Bon Appetit. Serves 4.
Suggested wine pairing from Bob Bacco of Bacco’s Wine & Cheese: Caven Tellino Nebbiolo (Italy)
4 tbsp extra-virgin olive oil, divided
4 oz cured Spanish chorizo, sliced into thin rounds
1 small yellow onion, thinly sliced
2 garlic cloves, thinly sliced
1 bunch kale, ribs & stems removed, leaves coarsely chopped
Kosher salt and freshly ground black pepper
1 cup dry white wine, divided
4 portions hake or other flaky white fish
- Heat 2 tbsp. oil in a large saucepan over medium heat. Add chorizo and cook until lightly rendered (but not crisp) and oil turns bright red, about 3 minutes.
- Add onion and garlic and stir to coat. Cook, stirring, until onion is translucent, about 8 minutes.
- Stir in kale; season with salt & pepper. Cook about 3 mins, until kale begins to wilt. Add 1/2 cup wine and 1/4 cup water. Cover partially, reduce heat to low and simmer until kale is tender, 15–20 minutes.
- Meanwhile, heat remaining 2 tbsp. oil in a large skillet over medium-high. Season fish with salt & pepper; add to skillet and cook until golden, about 7 minutes. Turn fish, remove skillet from heat, and pour in remaining 1/2 cup wine. Return to heat and bring wine to a simmer; cook until fish is just opaque in center, about 4 minutes longer.
- Divide kale mixture equally among plates. Top kale mixture on each plate with 1 piece of pan-seared fish. Serve with mashed potatoes alongside.