This was a quick and easy weeknight meal.
Ron sauteed some purple spring onion from Greensgrow and added cannellini beans, salt, and pepper. I sauteed the kale (also from Greensgrow) in olive oil with garlic, salt, pepper, red pepper flake, and some red wine vinegar just until it was tender but still bright green. Ron seasoned the bass with olive oil, salt and pepper and threw it on the grill. I topped mine with a few cherry tomatoes from our tomato plant.
That's it! Quick, easy and super good for you.