From The New York Times, April 2005
1 medium bunch kale, collards, or other greens (about one pound)
1/2 cup dry white wine (or water)
1 or 2 garlic cloves, peeled and lightly smashed
3 tablespoons butter or extra virgin olive oil
Salt and pepper to taste
1 1/2 pounds skinless white fillet, like cod, halibut, hake, whiting, red snapper, or sea bass
1. Wash greens and shake dry, allowing some water to cling to the leaves. Cut into rough sections, 3 or 4 inches long; cut off and discard any stems thicker than 1/4 inch.
2. Put greens in a deep skillet that can be covered, along with wine, garlic, half the butter, and some salt and pepper. Turn heat to medium-high, cover and cook, checking occasionally to make sure mixture does not dry out, until greens are just about tender, 10 minutes or so.
3. Put fish on top of greens, season with salt and pepper, and dot with remaining butter. Re-cover, and cook until fish is done and greens are fully tender, 5 to 10 minutes more.
Contributed by Lisa Bretherick