Pan Roasted Chilean Sea Bass with Swiss Chard Cooked with Slab Bacon

Pan Roasted Chilean Sea Bass with Swiss Card Cooked with Slab Bacon

I cooked the Sea Bass with the technique I used in my Pan Roasting Fish Fillets post. The Swiss chard was cooked with the technique I used in my Dark Leafy Greens Cooked with Slab Bacon post. I had this with a half a can of Westbrae Natural Vegetarian Organic Lentils and Crystal Hot Sauce to make this a well rounded slow carb meal.

Brussel Sprouts Cooked with Slab Bacon

Brussel Sprouts with Slab Bacon

This recipe is a slight variation on the recipe I use for cooking greens with slab bacon. Cooking Brussel sprouts is a little more involved because you have blanch them before you put them in the skillet; however, it is still fairly easy and only requires basic kitchen equipment.

Serves: 2 people
Prep time: 20 min
Cook time: 15 min
Total time: 35 min

Collard Greens Cooked with Slab Bacon

Collard Green Cooked with Slab Bacon

In the picture above I used collard greens in place of the rainbow chard I used in Dark Leafy Greens Cooked with Slab Bacon post. Switching the chard for collard greens is an easy way to change up the dish.

Dark Leafy Greens Cooked with Slab Bacon

This technique will work with any leafy greens; however, I typically use organic swiss chard (any color) or organic collard greens. David Zinczenko in Eat This Not That states “Swiss chard is nature’s multivitamin, delivering substantial amounts of 16 vitamins and vital nutrients, and it does so at rock-bottom caloric cost. For a mere 35 calories’ worth of cooked chard, you get more than 716 percent of your recommended daily intake of bone-strengthening vitamin K, 214 percent of your day’s vitamin A (shown to help defend against cancer and bolster vision), and 17 percent of hard-to-get vitamin E (which studies have shown may help sharpen mental acuity). Plus, emerging research suggestions that its combination of phytonutrients and fiber may provide an effective defense against colon caner.” Zinczenko states that spinach, mustard greens, collard greens, watercress, arugula, and romaine lettuce can be used as substitutes for Swiss chard; however, I think chard and collard greens are best for this technique. Go for what looks freshest!

The best part about this recipe is that the end result is fucking delicious! I’ve tried a lot of variations of this recipe, and the following is what I think works best. Let me know if you find something you like even more!

Serves: 2 people
Prep time: 10 to 15 min
Cook time: 15 min
Total time: 30 min