4 Snapper filets, skin on
1 leek, halved, washed, dried, sliced thin
2 garlic cloves
1 cup chopped dandelion greens
1 cup chopped kale
1 cup chopped dinosaur kale
¼ cup dry white wine
¼ cup heavy cream
2 tablespoons fresh dill, chopped fine
2 tablespoons fresh Italian parsley, chopped fine
In a large skillet on medium, heat the oil. Cook the leek and garlic for 2 minutes. Add the greens and stir for 2 minutes. Add the wine, reduce until dissolved. Add the cream and warm through, reduce half the way down. Season heavily with salt and pepper.
Sauté the fish in olive oil over medium high heat, warm through in a 350°F oven.
Serve the fish with the greens mixture between both filets.
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