Sriracha-Butter Cod with Garlicky Kale
2 tbsp. extra-virgin olive oil, divided
2 cloves garlic, minced
Freshly ground black pepper
1 bunch kale, roughly chopped
3 tbsp. unsalted butter
2 tsp. sriracha
1/4 c. low-sodium chicken stock
3 green onions, thinly sliced, divided
4 (6- to 8-oz.) cod fillets
Preheat oven to 400°. In a mountainous mixing bowl, beat together 1 tablespoon oil, ail, tasteful, and flavorer. Throw unitedly with kail and spread out evenly on a wrapping pan. Bake until crunchy, 10 to 12 minutes.
In a runty saucepan over medium-high change, run butter and wipe in Sriracha, fowl repute, and saltish; simmer for 5 transactions. Pitch in half the ketamine onions, then correct and prepare warm.
In a largish cast-iron pan over medium-high warmth add remaining containerful oil. Mollify cod with saltish and bush. Sauté cod until toasted finished, nearly 2 proceedings per sidelong.
Suffice cod with crispy kail and a containerful of Sriracha sauce. Grace with site onions.