Careme

Ingredients

• Pacific Cod Fillet Wild Caught (sustainably sourced) 12–14 oz (2 portions) $14.99/lb
• Simple Truth Organic® Roma Tomatoes (or canned crushed tomatoes if you have) 16 oz, chopped (or 1 can 14–15 oz) $3.99 (16 oz)
• Organic Kale (or Organic Collard Greens / Organic Spinach) 4 packed cups chopped kale OR 3 cups spinach $2.99 (kale) or $2.99 (collards) or $3.49 (spinach)
• Organic Jumbo Sweet Onion (or yellow onion) 1/2 medium, thin-sliced $2.49/lb (sweet) or $2.19/lb (yellow)
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs 3-ct) 3 cloves, minced $6.99/lb or $2.79 (3 ct)
• Pantry: olive oil 1 tbsp
• Pantry: dried oregano 1 tsp
• Pantry: crushed red pepper flakes pinch (optional)
• Pantry: olives (Kalamata/black/green) 1/3 cup, chopped (optional but great)
• Pantry: capers 1 tbsp (optional)
• Pantry: broth or water 1/2 cup
• Pantry: lemon 1/2 lemon, juice + wedges
• Pantry: salt & black pepper to taste

Instructions

1. Build the sauce: In the slow cooker, stir together tomatoes, onion, garlic, olive oil, oregano, red pepper flakes, olives/capers (if using), and broth/water. Season lightly with pepper and a small pinch of salt (you can add more later).
2. Cook sauce: LOW 3–4 hours or HIGH 1 1/2–2 hours, until onions are tender and it tastes melded.
3. Add greens: Stir kale into the sauce. Cook on HIGH 10–15 minutes until wilted (spinach needs only 3–5 minutes).
4. Add cod at the end: Nestle cod into the hot sauce. Cover and cook on HIGH 20–35 minutes (thickness-dependent) until the fish flakes easily and reaches 145°F in the thickest part.
5. Finish: Squeeze in lemon juice, taste, and adjust salt/pepper. If the sauce is too thick, loosen with a splash of broth/water.
6. Serve: Spoon greens + tomato broth into bowls and top with cod. Add lemon wedges on the side.