Ahhhhhh,,,,,the first meal since New Year's that wasn't using leftover ingredients! I love wilted greens! These greens are actually from summer. I chopped, sauteed and froze them. My swiss chard garden went crazy this last summer and I had to do something with the greens. This is a perfect way to harvest if you have a lot.
Cheese is definitely something I'm having difficulty figuring out how to incorporate in my new eating habits. I'm learning to just use less. I think this dish is a really great example of how to add cheese for extra deliciousness factor while keeping it real.
Swiss Chard with Fontina Flounder 2 servings - 8 WW points per serving
Sprinkle the flounder with salt and pepper on the side facing up. In a skillet, add the olive oil, and heat a skillet on medium high. When the skillet is hot, add the flounder with the seasoned side face down. Sprinkle the side facing up with additional salt and pepper. Cook on the each side for about 3 minutes.
In another skillet place the swiss chard. Cook for about a minute and then add the cream cheese. Stir until it is thoroughly combined. Add salt and pepper. Serve with lemon wedges.
Food is so intriguing. I’ve always loved to cook whether it’s casual and simple or complicated and elegant. After living in the Midwestern United States all my life I find myself jumping between All-American foods and foods from other cultures. There is definitely a sense of comfort with cooking and enjoying food that I’ve grown up with.
I have a voracious curiosity to learn about all cultures, especially the Middle East/Mediterranean, Indian, Chinese, Vietnamese, and Thai foods. I’ve learned that a simple curry dish or an Asian dumpling can transform your mood and be just as much of a comfort food as the foods you’ve known you’re whole life.
It is fascinating to me how each culture has such a diversity of ingredients, and when used with different combinations and cooking techniques you can easily transform the same few ingredients into a multitude of dishes. The unfamiliar, the diverse ingredients and techniques, can be intimidating to many people. I’ve created this blog to chronicle and share my explorations in the kitchen so that hopefully you will want to start experimenting in your kitchen.