1. Heat oil in a large nonstick skillet over medium heat until shimmering. Add garlic and red pepper flakes and cook, stirring constantly, until fragrant, 30 seconds. Add half of kale and cook, stirring constantly, until leaves begins to wilt, about 1 minute. Gradually add rest of kale one handful at a time, stirring after each addition, until all greens are wilted.

2. Add water, cover skillet, and cook 5 minutes. Remove lid, stir well, and continue to cook until liquid in pan evaporates, about 30 more seconds. Remove from heat, stir in lemon zest, and season with salt and pepper to taste; transfer to a medium bowl and cover to keep warm. Wipe out skillet and let cool 2 minutes.

3. Pat salmon dry with paper towels, then season both sides with salt and pepper. Place fillets, skin side down, in now-empty skillet, then heat over medium-high heat. Cook, without moving, until bottom half of fish is opaque, 8 to 10 minutes.

4. Carefully flip fillets and cook, skin side up, until second side is browned and salmon is just cooked through, 2 to 3 more minutes. Rewarm kale if necessary, then divide salmon and kale among plates, placing salmon skin side up. Serve with lemon wedges.

Source: Hannaford fresh Magazine, October - November 2019