This dish is an ever-changing mix of seasonal greens, root vegetables and whatever protein you feel like eating. Trout today, maybe tempeh tomorrow?
Ingredients
- 2 tablespoons vegetable oil, divided
- 1 medium onion, diced
- 2 cups roasted root vegetables (see Stockpile Roots, page 32)
- 2 cups chopped greens (any kale, collards, turnip, mustard)
- 2—3 cloves garlic, minced
- 1 (16-ounce) can beans (white kidney, cannellini, pinto or other beans)
- 4 (5-ounce) trout fillets, skin on
- Salt
- Pepper
- 1 cup finely chopped parsley (or mix in carrot tops)
- 1 jalapeño, chopped (seeds removed to taste)
- 1 clove garlic, minced
- Fresh lime or lemon juice, as needed
- 1 tablespoon extra-virgin olive oil
- Salt
Preparation
STEP 1:
Mix all the ingredients for the Parsley Jalapeno Salsa in a bowl and let infuse for at least 30 minutes.
STEP 2:
Heat 1 tablespoon vegetable oil in a wide saucepan. Add the onion and cook on medium heat until soft, about 5 minutes (stir occasionally). Add greens and garlic. Cook for about 5 minutes, medium heat, stirring regularly. Add stockpile roots and beans, continue for another 5 minutes on low heat, then season to taste.
STEP 3:
Heat the remaining oil in a wide skillet. Season the trout fillets with salt and pepper. Pan-fry the trout fillets skin side down for about 4 minutes on medium-high heat. Turn over and cook for another 1-2 minutes.
STEP 4:
Divide the beans and greens over 4 plates and place a fillet on top of each plate. Garnish with a dollop of Parsley Jalapeño Salsa (or serve on the side).
