This is a variation on an old standby of ours: fish, kale, and oven-baked fries. I picked up skate instead of flounder at the Greenmarket because it was cheaper and I wanted to try something new. We thought we could just pan fry it - but instead it took forever, stuck to the pan, and fell apart, and the texture is much chewier than flounder. Next time I would do some research on a better way to cook skate. Except there probably won't be a next time, because I don't think Jesse ever wants to cook with skate again.
As for the kale, I cooked it for about 15 minutes in a tablespoon of butter, a half cup of white wine, the juice and zest of half a lemon, and some freshly dried rosemary. It turned out very lemony, but it gave it a nice kick, similar to that of the balsamic vinegar I usually use for cooking kale. I thought toasted almonds would add a nice crunch, but for some reason the almonds were barely discernible among the forkfuls of leafy greens. While this kale preparation was fine, it was nowhere near as good as the kale with bacon and currants I cooked last week, which was just amazing. Now I'm wondering how long I need to wait, for my waistline's sake, until I can buy bacon again.
And we overcooked the fries, which stuck to the pan and fell apart in the oven. All told, not our finest meal, especially since Jesse was feeling sick and rested on the bed while I ate alone.
I also roasted several beets and tossed them with toasted almonds, olive oil, and an Italian Country Vinegar, a mix of red wine vinegar, garlic, and herbs. It will be nice to have those beets handy in the fridge as a snack this week.
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