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Recipe Summary test

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large nonstick skillet, heat 1 1/2 tbsp. EVOO over medium heat. Add the swiss chard stems; cook until just softened, 5 minutes. Stir in the garlic, chard leaves and vinegar; season with salt and pepper. Cook, stirring often, until the leaves are just wilted, 3 to 4 minutes. Transfer to a bowl and cover loosely. Wipe the skillet clean.

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  • In a small saucepan, melt the butter over medium heat and cook, swirling often, until browned, 5 minutes. Remove from the heat and carefully stir in the almonds, parsley, the juice of 2 lemon wedges and a pinch salt.

  • In the reserved skillet, heat the remaining 2 tbsp. EVOO over medium-high heat. Season the flounder, add to the pan and cook, turning once, until light golden, 6 to 8 minutes.

  • Spoon the almond brown butter over the fish. Serve with the chard and remaining lemon wedges.

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