This is the quickest and one of the #easydinnerideas you'll LOVE to make and perfect for FreshFriday.
This week's special ingredient: Napa Cabbage!
So what did we do? Simple braise with white beans, onions, garlic & shallots with an amazing citrus sauce that I made using...SUNFLOWER SEEDS! Here's the breakdown:
- 1 head of Napa cabbage (about 14.5" tall)
- 1 medium spanish onion
- 2 medium bulbs of shallot
- a handful of garlic cloves
- 1 can of cannellini beans (reserve the liquid for the sauce)
- 1/4 cup roughly chopped @florafinefoods Castelvetrano green olives
Slice cabbage, onion, shallots & garlic. In a hot pan (I like using my @hexclad wok) start sauteeing onion, shallot, & garlic. Once soft, add cannellini beans & make sure to reserve the water for the citrus sauce. Sauté everything for 2-3 minutes then add cabbage.
Cook until cabbage begins to wilt, add 1/2 tsp @badiaspices black garlic salt & cracked black pepper. I added a pinch of red pepper flakes. Right at the end, add olives. Set this mixture aside until you're ready to plate.
For the codfish: Dust salt & pepper on each side, get a pan hot then sear. Cook on one side at medium-high heat for ~4 minutes depending on thickness. Add a stick of butter & a handful of garlic cloves. Flip & cover to poach for another 4-5 minutes. Once cooked, set the fish aside to rest.
The Sauce:
In the poaching pan with butter & garlic, add bean juice, 1/4 cup @bobsredmill sunflower seeds, juice of 1 Meyer lemon, 1/4 TSP salt & scrunch of pepper. Let it thicken (this is where the bean juice helps), throw in a blender along w/ 1/2 cup vegetable stock (I used @emeril organic). Blend it, strain it & plate up! This meal took about 45 minutes from prep to plate and definitely a great combo for any light protein! Now #whoshungry!
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