Blackened Halibut with JUSTUS Braised Rainbow Chard from the Feed The Resistence cookbook

So for my birthday my brother and sister-in-law sent the coolest little cookbook by Julia Turshen called Feed The Resistance: Recipes and Ideas For Getting Involved. The book’s proceeds are donated to the ACLU and the whole idea is cooking with intention, intention to be a more mindful and engaged citizen. AKA my whole motto!!

Right away I randomly selected a page and it happened to be a recipe for collard greens (a vegan recipe!) and I knew I had to try it. 1) I adoreeeee collard greens and have always been intimidated to make them, thinking it was a long involved process 2) I also thought it HAD to include ham 3) I didn’t have collard greens but I did have rainbow chard and so I decided I would make it work.

I actually followed the directions to a T, well besides for eyeballing the amounts because I cut it down in size, but I mean I actually followed the steps which I’m not usually good at doing but boy am I glad I did because they were perfect.

I’ve added a photo below of the recipe & process but I’ll outline what exactly I did as well and one small modification that did make this “un-vegan” but it was all I had on hand.

For the Blackened Halibut Recipe Go Here – for the greens see below!

What I Used:

  • 1 bunch of rainbow chard, cut into ribbons
  • 1 small yellow onion diced
  • a handful of baby carrots diced (already had those on hand)
  • 1.5 cups chicken stock (I used better than bouillon because I didn’t have veggie stock which she calls for)
  • 3 cloves minced garlic
  • 2 tbsp apple cider vinegar
  • salt/pep to taste
  • oil to get the onions going

How To (per the book and I can attest it works – this amount was good for 2 servings)

  1. Cook the diced onion over high/medium heat in oil until translucent in a heavy cast iron dish (I used my Le Creuset which has a fitted lid – for later). Add salt to help bring the flavor out.
  2. Once they’re getting soft, add the garlic and turn to a slightly lower heat, occasionally mixing for about 3 more minutes
  3. Add the diced carrot, the chopped leafy greens, 1 cup of stock, salt & pepper. cover and let simmer for 20 minutes. DO NOT MIX.
  4. After 20 minutes give it a stir and a taste and add a quarter cup more of stock. cover and simmer for another 20 minutes.
  5. After the second 20 minutes, check it again and add the 2 tbsp of apple cider vinegar plus the final 1/4 cup of stock, plus salt/pep if needed, cover and let simmer for 15 more minutes
  6. almonds and asana feed the resistance book coveralmonds and asana JUSTUS collard greens page 1almonds and asana JUSTUS collard greens page 2almonds and asana JUSTUS collard greens page 3almonds and asana braised rainbow chardalmonds and asana blackened halibut braised rainbow chardalmonds and asana feed collard greens

3 thoughts on “Blackened Halibut with JUSTUS Braised Rainbow Chard from the Feed The Resistence cookbook

Leave a Reply