The cod was poached in a light broth, flavored water mostly, with some wine, lemon, onion, parsley, pickling spice, salt, and some shrimp shells.
Here's the kale...the ribs.....the cleaned leaves and then the chopped. I sauteed it in a tiny bit of bacon fat, then added a little water and salt and slapped a lid on for about 20 minutes (on low). Then, when the kale is tender, the lid is removed and the excess liquid boils off. Sometimes kale needs a pinch of sugar to balance the bitterness. Don't be intimidated by the sturdier leafy greens. They're so good for you and really easy to cook. Kale is especially good in soups, as it can stand up to long simmering.