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Fish Stewed with Wild Greens and Leeks

From the book The Jungle Effect by Daphne Miller

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.

Introduction

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.

Ingredients

	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)

Steps

Marinate the fish in the lemon juice or wine, salt, and pepper for 1 hour before cooking.
Heat the olive oil in a skillet over medium heat. Cook the garlic and leeks or onions until translucent, about 5 minutes.
Add the wild greens, toss, and cook until wilted.
Lay the fish over the greens, top with the fresh herbs and the leftover marinade, cover, and turn the flame down to simmer. Cook 15 to 18 minutes, or until flesh is tender and flakes with a fork.

Notes

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.

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