The Recipes

Poached Flounder with Kale

I had the LONGEST day at work today, thanks to working several days in a row at my second job and an incredibly late night of talking to reporters.  Sometimes I really hate the whole time difference between the coasts.

Poached Flounder with Kale


- 1/8 yellow onion, diced
- 1 small celery rib, diced
- 1 small carrot, peeled and diced
- 1 clove garlic, minced
- 1 flounder fillet, size to your choosing (mine was about 7 oz.)
- 1 c. kale, rough inner stems removed and roughly chopped
-  a few grates of nutmeg
- a pinch of red pepper flake
- 1/2 c. white wine
- 1 c. seafood, chicken or vegetable stock
- salt
- olive oil

In a medium saute pan, heat 1 T. of olive oil.  Add the carrot, celery and onion and season with salt.  Let the veggies soften for 8-10 minutes.  Add the garlic and red pepper and stir to combine.  Add the wine, scraping bottom of the pan with a wooden spoon.  Lay the flounder in the pan and add the stock.  Cover the pan and let the fish poach for 6-7 minutes; just until cooked through.

Remove the fish and set aside.  Add the kale to the broth and season it with the nutmeg.  Let the kale wilt until it is soft and cooked through; just about 3-4 minutes.  Plate the fish and serve the kale mixture over the top.