Ingredients
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4 (6 oz) skinless cod fillets
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1 tbsp olive oil
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1 (14.5 oz) can no-salt-added diced tomatoes
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4 oz chopped kale (about 3 to 4 cups)
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1 (15.5 oz) can no-salt-added cannellini beans, drained and rinsed
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2 tbsp unsalted butter, softened (optional)
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1/4 cup roughly chopped parsley
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1 tsp crushed red pepper
Steps
1
Pat cod dry with paper towels and season with salt and pepper. In a large deep skillet, heat oil over medium. Add diced tomatoes and kale. Season with salt and pepper. Cook, stirring occasionally, until kale begins to wilt, about 5 minutes.
2
To skillet, add ½ cup water (optional; see Tip below) and bring mixture to a boil. Nestle cod among vegetables. Reduce heat to low, cover and cook until fish is cooked through, 6 to 7 minutes.
3
Gently stir beans into skillet. If desired, for extra richness, add butter and stir into mixture to melt. Cook until beans are warmed through and flavors are melded together, 1 to 2 minutes. Top skillet with parsley and crushed red pepper.
Tips
Cod releases liquid as it cooks, so the additional water may not be necessary. Skip this step if you want a thicker broth.
