Cod cooked with kale, ginger and garlic

This is an amazing recipe I accidentally discovered while browsing for kale dishes. I admit I have never tried kale before and I am very happy i decided to add it into my cooking list; its salty, earthy taste combined with more neutral ones can make a dish very interesting. I suppose it is usually boiled or steamed but here I tried it a different way.

Ingredients
 1 table spoon olive oil
2 gloves of garlic, grated
a piece of fresh ginger pealed and grated
250gr curly kale
1/2 cup white wine ( or rice wine)
2 tbsp of tamari sauce
1 tablespoon sesame oil

First I heat the olive oil in a heavy based pan, then i add the ginger and garlic, stirring them until fragrant. I will then insert the kale and toss it around to coat  with the oil and pour in the wine. I cover the pan and let it simmer for about 8 min, until the kale is soft. I, then, remove the lid and place on top of the cooked kale the fish fillet and pour in the sesame oil and the tamari sauce. I let it cook for 7 to 10 min. I serve it on top of the kale and sprinkle some toasted sesame seeds on top.

Easter feast

Well it's not the proper greek easter sunday menu, there are no cooked intestines or mageiritsa left overs, the lamb liver soup, but we had tzatziki, a delicious lamb rack and shoulder of pork cooked in the oven with lemony potatoes served with greek salad. The drinks were pure greek, mavroodafni to start with and the finishing touch, tsipouro without anise.

Mageiritsa - lamb offal soup with spring onions, dill and lettuce served with avgolemono (egg and lemon sauce)

This is a traditional easter dish, eaten on the easter Saturday, after midnight, when the lent period is over.

Ingredients
1 kilo of lamb offal - I bought one kilo of lamb liver instead
salt
1 onion finally chopped
1 lettuce bunch
2 bunches of spring onions
2 cups of thinly sliced dill
2 eggs
juice of a lemon

I 've done this dish once in the past, but this time it was a more traumatic experience since the liver just wouldn't stop bleeding. I know that you add the liver in one piece, in salty boiling water  as a way to stop the bleeding. Although i did this, the liver just kept dropping blood (horrendous!).

Procedure: After I boil the liver I put it aside, let it cool and chop it in very small pieces. In a heavy based deep saucepan I heat the olive oil and add the onion, fresh onions and the chopped liver. I cook them for a good 10 minutes and then I pour in the water, a tablespoon for start. I add the chopped lettuce and the dill and stir everything together. After  minutes I pour in a glass of water. i cover the pan and let the soup simmer for 20 to 30 minutes. I add some water in between incase it is becoming dry. The last 10 minutes I prepare the egg lemon sauce. I separate the yolks and whip them into a thick cream. I whip the egg whites into a meringue and add them to the yolks. i then whisk in the lemon juice, bit by bit and a tablespoon of the liver broth. I give it a good stir and pour the sauce into the soup. I take the pan off the heat.