|Serves||4 to 6|
Culinate recipe editor’s note: This is a great basic dish to have in your repertoire — delicious, healthy, and easy to prepare. I’ve fooled around with various greens (including purple ones like kale) and herbs (parsley, cilantro, dill), all to good effect. The author’s recommendation to serve it with bulgur is a tasty one.
This has become one of my standard fish recipes. I make it with whatever wild greens and white fish are fresh and in season. For the fish, I usually choose cod, sole, or sea bass. It is delicious with toasted bulgur and onions.
|2 to 2½||lb. delicate white fish|
|~||Juice of 2 lemons or ½ cup dry white wine|
|1||tsp. salt (more or less to taste)|
|~||Freshly ground pepper|
|¼||cup olive oil|
|2||garlic cloves, minced|
|2||leeks or 1 onion, chopped (see Note)|
|6||cups wild greens, chopped (such as Swiss chard, spinach, kale, or beet greens; if using a leaf with a woody stem like chard or kale, remove stems)|
|2||Tbsp. chopped fresh herbs (including lemon thyme, Greek oregano, basil)|
To prepare the leeks, first wash thoroughly to remove soil and sand. Trim the rootlets and a portion of the green tops, remove the outer layer, and then chop.
This content is from the book The Jungle Effect by Daphne Miller.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything