This incredibly simple Italian-inspired recipe relies on three key ingredients for the bulk of the meal: cod, kale, and cannellini beans. The rest of these ingredients you can probably rustle up from your pantry. While this dish traditionally is served with chicory instead of kale, chicory is a little hard to come by in most local markets. This recipe works because the creaminess of the cannellini beans balances the kale and lean cod. This recipe also delivers a whopping 59 g of protein per serving making it healthy and filling. We chose not to do a starch with this recipe but you can add any starch you like to the starch pan.
Cod with Kale and Beans
- 2 tbsp olive oil, divided
- 3 cloves of garlic, minced
- a pinch of dried pepper flakes (optional)
- 1 lb cod
- 4 cups kale, roughly chopped
- 1 can cannellini beans, rinsed and drained
- ¼ cup kalamata olives, chopped
Combine 1 tbsp olive oil, garlic and dried pepper flakes in a Suvie pan. Broil for 6-7 minutes until garlic becomes fragrant. Remove from Suvie, toss kale, cannellini beans and 1 tsp salt with the garlic then return to upper left zone of Suvie.
Salt and pepper fish to taste then add to a vacuum seal bag with 1 tbsp olive oil. Ensure fish is evenly coated with oil then vacuum seal the bag (Here’s our DIY vacuum sealing guide). Place into Suvie pan, cover with water, and load into upper right zone. Fill Suvie reservoir, enter the My Cook settings and cook now or schedule.
My Cook > Multi-Zone Settings
Protein: 125 degrees, 45 minutes
Vegetable: 20 minutes
After the cook, remove the pans from Suvie. Drain water from cod pan. Drain any excess water from the kale pan. Taste kale and beans adding pepper and more salt to taste. (Optional: if you prefer your kale a bit more cooked broil for 8 minutes, stirring halfway through the cook)
To serve, divide the beans and kale between plates. Top with cod, a sprinkle of chopped olives, and a dash of olive oil.
Nutrition Info per 1 Serving (Servings per recipe: 2): Calories 600, Fat 21g, Sodium 610mg, Carbs 48g, Fiber 19g, Protein 59g