Every so often I miss some cheesy-ness in certain dishes. Creamed spinach is one of them.
I concocted this recipe when I was staying with my folks in Miami one weekend, and mom presented me with some fish and a bunch of assorted greens. She knows I am very particular about what I eat, so she gladly gives me reign over the kitchen when I am there.
This got 2 thumbs up from the parents, so it must be good enough to share with you.
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- 4 white fish fillets (I used Tilapia.)
- assorted greens, coarsely chopped (I used 1 large bag of spinach, a bunch of beet greens that I cut off a small bunch of beets, and a handful of leftover kale.)
- 1 cauliflower head
- 2 garlic cloves
- 2T Nutritional Yeast Flakes
- 3T grass fed butter (I used Kerrygold.)
- salt and pepper
- Steam the cauliflower until tender. Place florets in food processor, add 1 small clove of garlic, the butter, the nutritional yeast flakes, 1 tsp cumin, and salt and pepper to taste. Puree.
- Add the greens to a large skillet with a little water at the bottom. This will “steam” the greens. If you are using kale, start with that first as it takes longer to cook than a more delicate green such as spinach. Cook until greens tender, adding more water if needed, but making sure water is absorbed at the end.
- Add some of the cauliflower puree to the skillet to create the “creamed” greens; you will want to add a little at a time to get your preferred outcome.
- Set aside the greens.
- Mince the other clove of garlic. In another skillet heat 1T of butter and add the garlic. Add the fish filets and sprinkle fish with salt, pepper, and a little cumin. Cook fish for about 4 minutes on each side. It doesn't take long. Fish should flake easily with fork.
- Top the “creamed” greens with a piece of fish.