Korean Gochugaru Cod with Cabbage and Chard

• 6 oz cod
• 1.25 cups cooked cabbage (from 1.88 cups raw)
• 1 cups cooked chard (from 3 cups raw)
• 1 tbsp low sodium tamari
• 1 tsp gochugaru
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 cup water
• 1 scallion, sliced

• 12 oz cod
• 2 1/2 cups cooked cabbage (from 1.88 cups raw)
• 2 cups cooked chard (from 3 cups raw)
• 2 tbsp low sodium tamari
• 2 tsp gochugaru
• 2 tbsp rice vinegar
• 4 cloves garlic, minced
• 2 cup water
• 2 scallion, sliced

• 18 oz cod
• 3 3/4 cups cooked cabbage (from 1.88 cups raw)
• 3 cups cooked chard (from 3 cups raw)
• 3 tbsp low sodium tamari
• 3 tsp gochugaru
• 3 tbsp rice vinegar
• 6 cloves garlic, minced
• 3 cup water
• 3 scallion, sliced

• 24 oz cod
• 5 cups cooked cabbage (from 1.88 cups raw)
• 4 cups cooked chard (from 3 cups raw)
• 4 tbsp low sodium tamari
• 4 tsp gochugaru
• 4 tbsp rice vinegar
• 8 cloves garlic, minced
• 4 cup water
• 4 scallion, sliced

1. Simmer the water, tamari, gochugaru, rice vinegar, and garlic in a wide pan for 2 minutes until fragrant.

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2. Add the cod, cover, and poach for 8 minutes until the fish flakes easily and reaches 145°F.

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3. Lift the cod out and keep it warm on a plate.
4. Add the sliced cabbage to the broth and cook covered for 5 minutes until softened.

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5. Stir in the chard and cook for 3 minutes until the leaves wilt and stems soften.

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6. Spoon the vegetables and broth over the cod and top with scallion.

• Calories246
• Protein42g
• Carbs17g
• Fat0g
• Fiber6g
• Sodium1326mg

• A Healthy Weight
• Eating Well
• Inflammation

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