Cod With Chorizo Greens and Chickpeas
Ingredients
- ⅓ cup all-purpose flour
- 1–1½ lb. skinless cod fillet, cut into 2–4 pieces, patted dry
- Kosher salt, freshly ground pepper
- 2 Tbsp. extra-virgin olive oil
- 1 15.5-oz. can chickpeas, rinsed, divided
- 4 oz. smoked Spanish chorizo, casing removed if needed, cut into very small pieces
- 5 garlic cloves, thinly sliced
- 2 Tbsp. sherry vinegar or red wine vinegar
- 2 Tbsp. tomato paste
- ¼ tsp. crushed red pepper flakes
- 1 medium bunch kale, ribs and stems removed, leaves torn into large pieces (about 4 cups)
- 2 Tbsp. unsalted butter
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