Cast Iron Seared Pike with Braised Mustard Greens and White beans

I do a similar meal but use salmon instead of pike and kale instead of mustard greens.  Either way, this is a very simple, delicious, nutritious meal.  From the WSJ.  Serves 4

Total Time: 15 minutes

Serves: 4

½ pound bacon, chopped

2 garlic cloves, thinly sliced

8 cups loosely packed mustard
greens, stemmed and roughly
chopped (or escarole)

Salt and freshly ground black
pepper

¾ cup chicken stock

2 cups cooked white beans
(see recipe online)

1½ teaspoons butter

4 pike fillets (or salmon or lake

trout), 6 ounces each

1 teaspoon grapeseed oil
(or vege table oil)

1 cup firmly packed chopped

mixed fresh herbs

(e.g. parsley, tarragon,

watercress), stems removed

Juice of 1 lemon

1 teaspoon olive oil

What To Do:

1. Preheat oven to 350 degrees.

2. Heat a large cast-iron pan over medium-high heat. Add bacon and brown for about 2 minutes. Pour off all but 2 tablespoons fat. Add garlic and fry for about 30 seconds. Add greens and stir until wilted, about 1 minute. Season with salt and pepper, to taste.

3. Reduce heat to medium-low. Add stock to greens and bacon. Cook for 1 minute, then add cooked white beans. Once beans are warmed through, after about 1 minute, fold in butter. Scrape beans-and-greens mixture into a bowl, along with its cooking liquid. Set aside and keep warm.

4. Season fish fillets with salt and pepper on both sides. Wipe off cast-iron pan and place it over medium-high heat. Add grapeseed oil and then fish. Brown fillets for 1½ minutes on each side. Transfer pan to preheated oven and cook fish for 3½ minutes more. Meanwhile, put herbs in a small bowl and add lemon juice and olive oil. Toss and season with salt and pepper, to taste.

5. To serve: Spoon the stew of beans and greens onto a platter. Top with fish fillets and garnish with dressed herbs.