Portuguese Smothered Cod

• 1 1/2 tablespoons olive oil
• 2 links linguica sausage, about 6 ounces each, halved (see note)
• 1 clove garlic, peeled and minced
• 2 pounds kale, rinsed, stems and ribs removed, finely chopped
• Salt
• Freshly ground pepper
• 2 medium baking potatoes, about 1 1/4 pound, peeled and sliced into paper-thin rounds
• 4 cod fillets, 6 to 8 ounces each
• 1 lemon, halved
• 1/2 cup white wine
• 1/2 cup fish broth or canned clam juice

1. Put 1/2 tablespoon of the olive oil in a large pot over low heat, add the sausage and cook until lightly browned, about 10 to 15 minutes.
2. Add the garlic and kale, season lightly with salt and pepper, stir and cover the pot.
3. After 10 minutes, add 2 cups of water and continue cooking, covered, until the kale is soft, about 45 minutes.
4. Discard the sausage.
5. Preheat the oven to 350 degrees.
6. Coat the bottom of a baking dish, large enough to hold the fillets in one layer, with the remaining olive oil.
7. Arrange the potato slices, overlapping them to make four narrow beds on which the cod fillets will rest.
8. Season lightly with salt and pepper.
9. Place a cod fillet on each bed, squeeze the juice from half the lemon over the fillets and season lightly with salt and pepper.
10. Cover each fillet with a quarter of the kale and sprinkle with lemon juice.
11. Combine the wine and the broth and pour into the dish.
12. Cover with foil and bake until the fish is cooked through and the potatoes are tender, about 25 minutes.

olive oil, sausage, clove garlic, kale, salt, freshly ground pepper, baking potatoes, cod fillets, lemon, white wine, fish broth

Taken from cooking.nytimes.com/recipes/4450 (may not work)