Steamed Fish on Kale

It's amazing what a search engine can do!  I just typed in "fish on kale" and what'dya know...Steamed Fish on Kale!  I had my last batch of fish from my CSF to cook up and a bouquet of kale from Tuckaway Farm as well as fresh garlic from a local farm stand.  A meal like this couldn't get an easier or quicker!

Steamed Fish on Kale
TOTAL TIME 30 minutes

Ingredients
1 medium bunch kale, collards or other greens, about a pound
1/2 cup dry white wine (or water)
1 or 2 cloves garlic, peeled and lightly smashed
3 tablespoons butter or extra virgin olive oil
Salt and pepper
1 1/2 pounds skinless white fillet, like cod, halibut, hake, whiting, red snapper or sea bass

Preparation
1. Wash greens and shake dry, allowing some water to cling to leaves. Cut into rough sections, 3 or 4 inches long; cut off and discard any stems thicker than 1/4-inch.
2. Put greens in a deep skillet that can be covered, along with wine, garlic, half the butter, and some salt and pepper. Turn heat to medium-high, cover and cook, checking occasionally to make sure mixture does not dry out, until greens are just about tender, 10 minutes or so.
3. Put fish on top of greens, season with salt and pepper, and dot with remaining butter. Re-cover, and cook until fish is done and greens fully tender, 5 to 10 minutes more.

YIELD 4 servings
Originally published with THE MINIMALIST; Rest Your Fins On a Nice Bed Of Greens 
By Mark Bittman, April 6, 2005