Turmeric & Garlic Cod n Kale Bowl
Bursting with flavor, nutrition and inflammation-fighting goodness that your body will be feeling for days are packed in this delicious Turmeric & Garlic Cod n Kale Bowl. Whenever I build a dish I think about incorporating; color, greens, good fats, spices, fermented foods, and varying my meat. I try to keep a nice balance of fresh and raw to cooked. The hardest part can be getting in 4 cups of leafy greens every day, but I have figured out a few tricks along the way that make it easy on days you don’t feel like chewing allllll those greens. Smoothies are a great way and definitely a staple in my life, along with a good massaged kale salad that helps break down a large amount of greens into a small doable amount. In this recipe I run my greens through a chopper, keeping them raw and much easier to consume a lot without even knowing it. This Cod n Kale Bowl will be on repeat over here as the spices really are AHmazing here!
3 cups finely chopped kale
3 cloves garlic
1 cup broccoli or broccolini chopped to bite size
3 cod filets
1 tbls ghee
1 cup cooked farro or cauli rice (pictured is farro cooked in my instant pot)
1 tbls coconut oil
1 tbls coconut fat (scoop off the top of the can)
3/4 cup chicken broth (feel free to adjust depending on cooking method)
Cabbage shreds (I buy premade)
1 tbls EVOO
1/2 lemon juiced & zest
Sliced green onions to top
1 tsp ground turmeric
1 tsp salt
1 tsp pepper
1 tsp oregano
1/4 tsp onion granules
1/4 tsp garlic granules
1/4 tsp sweet paprika
I used frozen wild caught cod, so I placed in a bowl of warm water to thaw. If fresh just lay on a plate.
I cooked my farro in the instant pot for 12 mins on normal with broth, coconut oil, and coconut milk fat. You can do the same with your caili rice, just lower your time to 3-4 mins., you dont want it mushy. You can also cook in stove top. Feel free to adjust the broth amount so you dont end up with soup! Just enough to cook the cauli in, more for the farro since it absorbs a lot.
Next make your seasoning.
Coat your cod with the seasoning and let hang out while you do the rest.
Nest run your kale and garlic through a chopper and transfer into a mixing bowl. Massage with EVOO and lemon juice. This helps to break down the membranes and make it easier to chew. It will reduce in size. Add the lemon zest, s&p and toss.
You will be adding your cooked farro or cauli to this in a few.
Make some cucumber ribbons with your vegetable peeler. Set aside for a few.
Now get ready to cook the fish. Heat a stainless steel skillet with 1 tbls ghee over high heat then turn down to med/high. Add the fish and cook about 2 mins and flip. You want it to look opaque when done cooking. Do not mess with in the pan or it will fall apart as its a tender fish. Only flip once.
While this fish cooks assemble your bowls so the fish can transfer right on when done.
Chop your broccoli into bite sized pieces and add to your cauli or farro.
Now mix your kale and farro or cauli together and spoon into bowls.
Once your kale is in the bowl add some cabbage shreds and your cucumber ribbons off to the side. Leave a place in the middle to top with your cod. Top with green onion slices and it should look something like this!