Lemon Butter Black Cod with Sauteed Kale

This has been a crazy past moth and a half, I have been running here and there and have been out of town and away from my own kitchen.  Finally after almost a week a homemade dinner.  The fall seems like it always ends up being a little hectic, things that you want to do, things you must do to prepare for the winter, etc.  It has been this way for me, more of the things I have to do versus the things I want to do.  The area of Virginia that we live in has many fall activities and for some weekends it is hard to pick just one thing that you would like to do, but in reality sometimes that doesn't work.  Here is what I made tonight, you may have seen these down before but it is nice to make something that you know works.

Lemon Butter Baked Black Cod 
This is fish that we get shipped to us from a company called SeaBear.
Preheat the oven to 275 degrees Fahrenheit.   Place a piece of foil onto a baking sheet (this will make clean up easier) and create an edge so that the lemon butter mixture you pour over the fish won't run off.  Place about 4 tablespoons of unsalted butter in a pan on the stove, add the juice of 1 lemon, stir while melting butter.   Add some fresh ground pepper and some salt to the butter mixture, stir and remove from heat.  Pour over fish.  Place fish in oven and bake for about 20 to 30 minutes until fish flakes with fork.  About half-way through baking baste the fish.

Sauteed Kale

This is a Bobby Flay Food Network Recipe
1-1/2 pound bunch of kale, washed/soaked, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves of garlic, finely sliced
1/2 cup vegetable stock or water (I used water)
Salt and pepper
2 tablespoons red wine vinegar
Heat olive oil in a large saucepan over medium-high heat.  Add the garlic and cook until soft , but not colored.  Raise the heat to high, add the water and kale and toss to combine.  Cover and cook for 5 minutes.  Remove cover and continue to cook, stirring until all of the liquid has evaporated.  Season with salt and pepper to taste  and add vinegar.  Serve.