Ingredients:
4 tablespoonsextra-virgin olive oil, divided
1 large leek, white and light green parts, washed and thinly sliced
1 large garlic clove, thinly sliced
Kosher salt
Freshly ground black pepper
1/2 teaspoonred pepper flakes (optional)
1 bunch kale, leaves stripped from stems and roughly torn
1 (15.5-ounce) can white beans, such as cannellini, navy, or butter, drained and rinsed
2 lemons, divided
1 small head fennel, thinly sliced, fronds reserved
4 (4 to 5 ounces each) boneless Alaska sole filets (thawed, if frozen)
3 tablespoonsunsalted butter
Directions:
Heat 3 tablespoons of olive oil in a large nonstick skillet over medium heat. Add the leek, garlic, and red pepper flakes if using. Season with salt and pepper and cook, stirring often, until translucent, about 5 minutes. Add kale (in batches if needed), season with more salt and pepper to taste, and cook until wilted, 3 to 5 minutes. Reduce heat to low and gently stir in the beans. Cook for another 4 minutes, until the beans are just warmed. Transfer to a large serving dish, and don’t wash the skillet (you’ll use it again for the fish). Halve one of the lemons and squeeze it over the beans and greens.
In a small bowl, toss together the fennel and the juice from the other half of the first lemon (about 1 1/2 tablespoons). Season with salt and pepper.
Wipe out the skillet. Season the fish with salt and pepper. Heat the butter and remaining tablespoon of olive oil in the same large nonstick skillet over medium until the butter starts to foam and smells barely nutty, then add the fish in a single layer. Cook the fish for 2 to 3 minutes on each side, until it flakes easily with a fork. Remove from heat.
Top beans and greens with the filets and pour any browned butter left in the pan over top. Scatter the fennel mixture over the fish and top with reserved fennel fronds. Slice the remaining lemon into wedges for serving.