It’s been a day of Rainbow chard! I used it in my juice this morning and in my smoothie. Chard in itself is an excellent source of potassium, calcium and magnesium, minerals that help maintain healthy blood pressure. It’s also high in several antioxidants, including beta-carotene and flavonoids, which may help prevent certain conditions like heart disease and lung cancer.

But I couldn’t just stop there. I decided to sauté some of my remaining chard and add it to this amazing cod dish, I made for lunch today. Chard is a wonderful addition to many different recipes, try exploring the possibilities and remember to always Set the Table with Love.

Ingredients:

Tomato Basil and Caper White Wine Sauce

• 2 tablespoons olive oil

• 1/4 teaspoon crushed red pepper flakes

• 3 large cloves garlic, finely minced

• 1 pint cherry tomatoes, sliced in half

• 1/4 cup dry white wine

• 2 tablespoon capers

• 1/4 cup olive halves

• 1/2 cup fresh basil, finely chopped

• 2 tablespoons fresh lemon juice

• 1/2 teaspoon fresh lemon zest

• 1/2 teaspoon salt (more to taste)

• 1 teaspoon organic cane sugar or granulated sugar

• 1/4 teaspoon fresh ground black pepper (to taste)

Instructions:

1. Heat oil in a large saute pan over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. Add the cherry tomatoes and cook, stirring occasionally, until they’re soft and blistering, but still hold their shape, 9 to 12 minutes. Add in the white wine, capers and olives, stir, and allow the mixture to come to a gentle simmer. Stir in the basil, lemon juice, lemon zest, salt, sugar, and pepper and cook for 2 minutes. You can also,add more fresh tomatoes and basil for a bit of freshness and flavor. Just allow them to cook for a minute longer on the sauce once added.

For the Cod:

• 2 tablespoons olive oil

• 4 fresh fillets

• Salt and cracked black pepper

Instructions:

1. Heat oil in a large saute pan over medium heat. Pat the cod dry with paper towels. Then season both sides of cod with salt and cracked black pepper.

2. Place cod in the oil, then cook until golden brown, about 3-4 minutes. Carefully flip the cod over and continue cooking for another 3 to 4 minute, until cooked through.

3. Keep the fire on, then pour the sauce over the cod, let the sauce warm up, then remove from heat and and serve at once. I added the sautéed chard to the dish at the end. You can have it on the side if you prefer.