Food & Cooking Recipes Ingredients Seafood Recipes Linguine with Kale and Cod 3.8 (11) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: John Kernick Servings: 1 This quick Italian dinner is quite satisfying after a long day. Ingredients Coarse salt and ground pepper 3 ounces linguine 1 ½ teaspoons extra-virgin olive oil, plus more for drizzling 1 cod fillet (4 to 6 ounces), skin removed ½ bunch kale, stems removed, leaves torn into 2-inch pieces Red-pepper flakes ¼ teaspoon finely grated lemon zest, plus wedge for serving Directions In a medium pot of boiling salted water, cook pasta according to package instructions. Meanwhile, in a large nonstick skillet, heat 1 teaspoon oil over medium. Pat cod dry with paper towels and season with salt and pepper; cook until lightly browned and opaque throughout, about 8 minutes, flipping once. Transfer to a plate and tent with foil. Add 1/2 teaspoon oil and kale to pan, season with salt and pepper, and cook until kale begins to wilt, 2 minutes. Add 2 tablespoons water, cover, and cook until kale is tender, 6 minutes. Drain pasta and add to pan with kale. Stir in pinch of red-pepper flakes and lemon zest. Season to taste with salt and pepper and toss to combine. Transfer to a bowl, drizzle with oil, and top with cod; serve with lemon wedge. Rate it Print