Baked Lemon Sole With Sauteed Swiss Chard Food

SUNNY'S EASY BAKED LEMON SOLE AND SPRING ONIONS

Steps:

• Line a baking sheet with nonstick aluminum foil and place it in the oven. Preheat the oven to 400 degrees F.
• For the butter: Meanwhile, whisk together the butter, lemon zest and juice, capers, garlic and salt in a medium bowl.
• For the sheet: Slice the spring onions in half lengthwise. If using scallions, they can be left whole.
• Make sure you have all of your ingredients ready to go so you can assemble the sheet and return it to the oven quickly. Remove the sheet from the oven once the oven is preheated. Quickly add the fish in a row, leaving about an inch between each piece. Drizzle the butter mixture over the top, add the lemon slices over the fish, then the spring onions. Sprinkle with paprika. Return the sheet to the oven and bake until cooked through, 12 to 18 minutes. Serve warm, preferably with garlicky mashed potatoes!

SWISS CHARD WITH LEMON AND FETA

Steps:

• Rinse chard and place in a large stock pot with water still clinging to leaves. Cover and cook on medium heat until tender, about 10 minutes. Drain well and return to pot. Reduce heat to low. Add remaining ingredients; toss to combine.

SWISS CHARD SAUTEED WITH LIME

Steps:

• Chop the chard stems into 1/2-inch pieces. Stack the chard leaves, roll them tightly into a cylinder, and chop into 1/2-inch strips; chop the strips into halves.
• Heat about half the olive oil in a large non-stick skillet over medium heat. Cook chopped chard stems in hot oil until hot, about 1 minute. Stir the chard leaves with the stems; cook and stir together 1 minutes more. Drizzle remaining olive oil over the mixture and stir to coat. Continue cooking and stirring until the leaves are nearly wilted, 4 to 5 minutes. Remove from heat and immediately sprinkle kosher salt and squeeze lime half over the chard. Stir to season evenly.

SWISS CHARD WITH OLIVES AND LEMON

Steps:

• Cut stem from center of each chard leaf. Slice stems crosswise into 1/4-inch pieces; place in medium bowl. Cut leaves crosswise into 1 1/2-inch-wide strips.
• Bring large pot of water to boil; salt generously. Add chard stems; cook until just tender, 3 to 4 minutes. Add chard leaves. Cook until just tender, stirring occasionally, about 2 minutes. Drain in large colander, pressing out any water. DO AHEAD: Can be made 2 hours ahead. Let stand in colander at room temperature.
• Heat 4 tablespoons oil in heavy large skillet over medium heat. Add olives and garlic. Sauté until fragrant, about 2 minutes. Add chard and chard stems. Toss until heated through and any remaining water evaporates, about 4 minutes. Mix in lemon juice and remaining 1 tablespoon oil; season to taste with salt and pepper. Transfer to bowl and serve.