Creamed Kale & Swordfish

Inspired by Son of a Southern Chef Cookbook by Lavarius Lynch

Ingredients

What you need:

• Kale

• Half & Half

• Nutmeg

• Paprika

• Cayenne

• Cloves

• Chopped Onion

• Chopped Garlic

Seared Swordfish:

• Swordfish

• Rice flour

• Corn Starch

Instructions:

1. Bring a pot of salted water to a boil.

2. Chop kale and remove stems.

3. Add chopped kale to the boiling water. Remove after 2 minutes.

4. After a few minutes, remove the kale from boiling water and add directly to the ice water to stop the cooking.

5. Add chopped onion and olive oil to a pot or dutch oven. Season with salt.

6. Add chopped garlic.

7. Add half and half. Cook for about 5 minutes.

8. Add chopped kale.

9. Season with papricka, cayenne, cloves and nutmeg.

10. Cook creamed kale for about 20-25 minutes.

    This recipe was inspired by Son of Southern Chef, Lazarus Lynch, see reel here.

Swordfish

1. Season and marinate swordfish in lemon pepper sauce for at lease 5 hours.

2. Make a dredge of rice flour, corn starch and salt.

3. Coat the swordfish in the dredge and sear on both sides.

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Wine Pairing: Roger D’Anoia Cava

• Catalunya, Spain