Cod With Chorizo, Greens, and Chickpeas

Method

1. 1

   Place ⅓ cup all-purpose flour in a shallow bowl. Season 1–1½ lb. skinless cod fillet, cut into 2–4 pieces, patted dry, on both sides with kosher salt and freshly ground black pepper, then press one side into flour to coat and tap off excess.

2. 2

   Heat 2 Tbsp. extra-virgin olive oil in a medium high-sided skillet over medium-high. Cook ½ cup chickpeas, rinsed, tossing often, until crisp, about 3 minutes. Using a slotted spoon, transfer to a small bowl; season with salt.

3. 3

   Reduce heat to medium. Cook cod, flour side down, in oil left in pan until light golden underneath, about 3 minutes. Transfer to a plate and arrange browned side up.

4. 4

   Cook 4 oz. smoked Spanish chorizo, casing removed if needed, cut into very small pieces, in same pan, stirring often, until oil is red and chorizo is starting to crisp, about 1 minute. Add 5 garlic cloves, thinly sliced, and cook, stirring often, until fragrant, about 1 minute. Add 2 Tbsp. sherry vinegar, 2 Tbsp. tomato paste, and ¼ tsp. crushed red pepper flakes and cook, stirring often, until combined about 1 minute. Add 1 medium bunch kale, ribs and stems removed, leaves torn into large pieces (about 4 cups), and stir to coat, then add 2 Tbsp. unsalted butter, remaining chickpeas, a pinch of salt, and 1 cup water. Cook, tossing often, until kale is wilted, about 3 minutes.

5. 5

   Arrange cod, browned side up, in pan; simmer, spooning sauce over, until cooked through, about 3 minutes. Top with crisped chickpeas and season with black pepper.

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