Cod And Kale Skillet

• 1 lb cod fillets, thawed if frozen, cut into pieces
• 3/4 tsp dried dill
• 1/8 to 1/4 teaspoon salt
• 1/8 to 1/4 teaspoon pepper
• 1 medium onion, halved lengthwise and sliced
• 2 clove garlic, minced
• 1 bunch kale, coursely chopped
• 1/4 cup water or chicken broth
• 1 medium tomato, sliced
• 1/2 cup quartered ripe olives
• 4 tbsp plus 2 teaspoons extra virgin olive oil (divided)

1. Sprinkle fish evenly with salt, pepper and dill.
2. Heat 2 tablespoons oil in a large skillet over medium heat.
3. Add fillets.
4. Cook 3 minutes per side to brown lightly.
5. Remove fish to a platter.
6. Set aside and cover to keep warm.
7. In the same skillet heat another 2 tablespoons olive oil over medium heat.
8. Add onion and garlic.
9. Cook and stir for 2 minutes.
10. Add kale and water or broth.
11. Cook and stir until kale begins to wilt, about 2 minutes.
12. Place fillets in the center of the skillet.
13. Arrange tomato slices around the edge of the skillet and sprinkle with olives.
14. Drizzle fish with remaining 2 teaspoons olive oil.
15. Cover and cook over medium heat 10 to 15 minutes or until kale is tender and fish flakes easily in the center.

cod fillets, dill, salt, pepper, onion, clove garlic, kale, water, tomato, quartered ripe olives, extra virgin olive oil

Taken from cookpad.com/us/recipes/345963-cod-and-kale-skillet (may not work)