Last night I made a Jacques Pépin recipe I found via Food & Wine while looking for a way to cook the beautiful rainbow swiss chard I found at the Oakland Farmers Market on Saturday with my Mom. This recipe was quick, healthy and good. Adapted to serve two people.
Ingredients
1/2 cup plus 3 tablespoons vegetable oil
3 garlic cloves, minced
1/4 cup toasted sunflower or pumpkin seeds
2 pounds Swiss chard, stems removed, leaves coarsely chopped
1/2 teaspoon Tabasco, plus more for serving
Salt and freshly ground pepper
1 large tomato, coarsely chopped
1/2 cup peanuts
1 teaspoon cornmeal
2 Halibut fillets
1 large egg white, lightly beaten
Lemon wedges, for serving
Directions
1. In a large deep skillet, heat 3 tablespoons of the oil. Add the garlic and sunflower seeds and cook over moderate heat, stirring frequently, until golden, about 2 minutes. Add the chard leaves, a handful at a time, and cook until just wilted before adding more. Continue cooking over moderate heat until tender, about 5 minutes. Add the 1/2 teaspoon of Tabasco and season with salt and pepper. Add the tomato to the chard and remove from the heat; keep warm.
2. In a food processor, pulse the peanuts and cornmeal until finely ground. Spread on a plate. Lightly brush the trout fillets with the egg white; season with salt. Dip the halibut in the ground peanuts, pressing lightly to help the coating adhere.
3. In a large skillet, heat the remaining 1/2 cup of oil until shimmering. Add the trout fillets and fry over moderately high heat, turning once, until golden and crisp, about 3 minutes per side.
4. Mound the chard on a large platter or plates. Top with the fish and serve with Tabasco and lemon wedges.
THEN, boyfriend gave me this adorable card because I've been down lately.
AND did the dishes (!!!)
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