Source: Food blog 'A bushel of what'
Pan-Fried Cod with Sauteed Garlic Scapes and Swiss Chard or Kale
- 1tbsp extra virgin olive oil
- 1tbsp brown sugar
- 4-41/2 oz young garlic scapes, thin tops and thick bottoms trimmed and cut in thirds or halves, depending on length of scape.
- 1 cup coarsely chopped tomatoes
- 1/4 cup dry white wine salt and pepper to taste, if necessary chopped parsely (optional)
- 4 cups chopped swiss chard leaves or kale
- 3/4 lb of white fish (we used cod)
- salt & pepper, to taste
- olive oil, enough to coat the bottom of your fry-pan
Heat oil in saute pan on med-high heat, and add sugar, stirring to carmelize, about 3 minutes. Add the scapes and stir, covering with oil and sugar mixture. Cover with lid and saute, 3 minutes, shaking pan to prevent sticking/burning. Add wine and tomatoes and stir. Lower heat to low, and cook, covered, for approx 6 minutes, or until scapes are tender, but not soft.
Transfer to separate bowl and set aside.
Dredge cod in flour, salt, and pepper, and pan-fry in olive oil in a separate pan.
After flipping fish, approx. 5 minutes before it's ready, re-heat original saute pan with a tiny bit of olive oil. Add swiss chard or kale, cooking for 2-3 minutes on med heat, until chard is wilted and bright or 6-7 minutes for kale. Divide chard onto your dinner plates.
Divide scapes and place on top of chard, reserving tomatoes and sauce. Place piece of fish on top of scapes and cover with sauce and tomatoes. Sprinkle with parsley, if desired.
Serve with crusty bread.