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Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large shallot, thinly sliced
• 1 cup reduced-sodium chicken broth
• 1/4 cup water
• 1-1 1/2 pounds kale, tough stems removed, coarsely chopped (14-16 cups)
• 1 pound skinned arctic char or salmon fillet, cut into 4 portions
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup reduced-fat sour cream
• 2 teaspoons prepared horseradish
• 1 tablespoon chopped fresh dill or 1 teaspoon dried
• 4 lemon wedges for garnish

Description

Arctic Char On A Bed Of Kale - The Huffington Post

Kitchen Daily