This fresh kale-herb sauce brings simple tilapia and cabbage to life. Plus it's the perfect thing to do when you have some leftover greens! Our vegetarian version pumps up the flavor of lentils and peas with the same sauce.
Kale - If you’re making Thursday’s night dinner, prep all the kale. Save chopped stems for Thursday. (Can be done up to 3 days ahead)
Make sauce - Place kale leaves, garlic, parsley, capers, lemon juice, and olive oil in a blender or food processor (or use the cup that hopefully came with your immersion blender). Pulse or puree until smooth. Salt and pepper to taste. Reserve ⅓ of sauce for Thursday’s dinner. (Can be done up to 3 days ahead)
Cabbage - Slice. If making Tuesday’s dinner, slice tomorrow's portion too. To see how to slice cabbage in a food processor, check out this vid. (Can be done up to 3 days ahead)
While fish is baking, heat a saute pan over medium-high heat. Add oil and then cabbage with a dash of salt. Saute until tender but still crunchy, 5 to 7 minutes. Spoon half the sauce into cabbage and use more lemon juice if needed. Season to taste with salt and pepper.
Use remainder of the sauce on baked tilapia and serve with sauteed cabbage.