Skillet Poached Cod with Spinach and Butter Beans

Ingredients

• 4 (6-ounce) skinless cod fillets , 1 to \1 1/2 inches thick
• 3/4 teaspoon table salt , divided
• 4 tablespoon sunsalted butter
• 1 leek , white and light-green parts only, halved lengthwise, slice d thin, and washed thoroughly
• 3 garlic clove s , slice d thin
• 1/4 teaspoon red pepper flakes
• 1 (15-ounce) can butter beans , undrained
• 5 cup s (5 ounce s) baby spinach
• 1 tablespoon lemon juice
• 2 tablespoon schopped fresh dill , divided

Instructions

1. Pat 4 cod fillets dry with paper towels and season with ½ teaspoon table salt.
2. Melt 4 tablespoons unsalted butter in 12 inch nonstick skillet over medium heat.
3. Add 1 leek (white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly) and remaining ¼ teaspoon salt and cook, stirring occasionally, until lightly browned, 4 to 6 minutes.
4. Stir in 3 thinly sliced garlic cloves and ¼ teaspoon red pepper flakes and cook until fragrant, about 30 seconds.
5. Carefully transfer fish to plate. Increase heat to medium high and stir in 5 cups baby spinach. Cook, stirring occasionally, until spinach is wilted, about 2 minutes. Stir in 1 tablespoon lemon juice and 1 tablespoon chopped dill and season with salt to taste. Return cod to skillet and sprinkle with remaining 1 tablespoon chopped dill. Serve.