Beet and Garlic Braised Kale with Pan-Seared Trout

This weeknight dinner pairs delicate pan-seared trout with a skillet of kale and beets, softened with plenty of garlic until silky. It comes together in well under an hour, and the deep pink and green colors alone make it look like more effort than it actually is.

We built this one around ingredients like garlic and dark leafy kale, plus beets for their antioxidant color, while keeping the broth low in sodium and the fish portion sensible so it works as a lighter, kidney-conscious plate too. A squeeze of lemon at the end does a lot of the flavor work instead of extra salt.