Mixed greens with cod

This recipe is inspired by a recipe of mista di verdure cotta in the wonderful cookery book “The Mediterranean Diet Cookbook” by Nancy Harmon Jenkins.

She wrote that the dish used to be served in Roman restaurants in springtime as a first course. It would be a small portion of different cooked mixed greens dressed with olive oil and lemon juice. The Roman ladies believed in the slimming effect of the dish.

I have modified her recipe to include the best spring greens of the South of France and serve it as an accompaniment for cod or salmon.

2 servings

A handful of baby spinach leaves
8 green asparagus stems
A handful of green beans
2 spring onions
1 clove garlic, minced
2 tbsp. olive oil
2 tbsp. lemon juice
Freshly ground black pepper
2 nice pieces of cod, dos de cabillaud

In a large sauté pan, warm the olive oil over medium- low heat and gently cook the garlic.

Wash the spring onions, cut into about 3 cm long pieces and add to the sauté pan.

Wash and peel the asparagus. Discard the tough bottom ends and cut the stems about 3 cm long pieces. Microwave for about 2- 3 minutes, then add to the sauté pan.

Wash the green beans, cut into about 3 cm long pieces and microwave for about 3 minutes. Add to the sauté pan.

Wash the spinach leaves under running water and let dry on kitchen paper. Add to the sauté pan and continue sautéing for about 2 minutes until the spinach is wilted. Then add the lemon juice and black pepper and mix.

Meanwhile roast the cod pieces in 200° C for 10 minutes.

Divide the greens and cod on the plates and serve with lemon wedges.