Step 1
Heat the olive oil in a large saucepan over medium-low heat.
Step 2
Sauté the onion until translucent, 5-7 minutes, then add the garlic, ginger, tomatoes, salt, black pepper, and curry powder, if desired. Cook for 10 minutes, stirring occasionally.
Step 3
Add the kale to the sauce. Cook for another 10 minutes or until kale is softened.
Step 4
Add the fish, cover, and cook until opaque, about 8-10 minutes (be careful not to overcook). The fish will add its own liquid to the dish.
Step 5
Serve fish with the sauce and kale and sprinkle with fresh parsley. Leftover fish in tomato sauce can be refrigerated for up to two days.
Nutritional Analysis Per Serving:
Calories: 258, Total Fat: 9g, Saturated Fat: 1g, Cholesterol: 62mg, Fiber: 3g, Protein: 30g, Carbohydrates: 16g, Sodium: 310mg, Sugars: 4g, Net Carbs:13g
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