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Steamed Cod with Warm Lentils and Wilted Dandelion Greens (Emeril Lagasse) Recipe

Steamed Cod with Warm Lentils and Wilted Dandelion Greens (Emeril Lagasse) Recipe

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Steamed Cod with Warm Lentils and Wilted Dandelion Greens (Emeril Lagasse)

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Ingredients:

Serving

3/4 cup extra virgin olive oil
1 small yellow onion, diced
1 carrot, peeled and diced
1 stalk celery, diced
3/4 cup beluga lentils, rinsed and picked over
2 1/2 cups low-sodium chicken or vegetable broth
1 bay leaf
2 to3 sprigs parsley
1 to 2 sprigs thyme
2 tsp kosher salt
1 tsp fresh ground white pepper
1/4 cup dijon mustard
1/4 cup plus 2 tbsp balsamic vinegar
1/2 cup red bell pepper, diced
1/4 cup diced red onion
2 tbsp chopped parsley leaves
2 tbsp chopped green onions
1 tbsp chopped chives
6 (6 oz) cod fillets
3 bunches dandelion greens, large stems removed, well washed
1/4 cup picked chervil sprigs, for garnish

Directions:

In a saucepan, heat 2 tablespoons of the olive oil, and, once hot, add the onion, carrot and celery. Saute the vegetables until just tender about, 4 minutes. Add the lentils, broth and herbs. Season with 1 teaspoon of the salt and 1/2 teaspoon of the white pepper. Simmer for 15 to 20 minutes, or until lentils are just tender. Do not overcook.
In a small bowl, combine the Dijon mustard with 1/4 cup of the balsamic vinegar, and 1/2 cup of the olive oil. Whisk until emulsified. Add the bell pepper, red onion, parsley, green onions, and chives, and toss to combine.
Add the dressing to the lentils, toss to combine, taste, and adjust seasoning if necessary. Keep warm until ready to serve.
Combine the remaining 2 tablespoons of oil and the remaining 2 tablespoons of balsamic vinegar in a small bowl. Brush the cod fillets with the oil and vinegar mixture and season with the remaining teaspoon of salt and 1/2 teaspoon of white pepper. Steam the cod according to the directions on the steamer until just cooked through.
Steam the greens in the steamer, lightly season with salt and freshly ground pepper. (If using the Emerilware steamer, place the cod fillets on the top steamer plate and steam until just cooked through, about 10 minutes. The dandelion greens can be added to the steamer basket below the cod about midway through the cooking of the cod and they should both be done by the time the cod is finished cooking.)
To serve, spoon about 1/2 cup of the lentils onto a plate or shallow bowl, place a 1/4 cup of the steamed greens around the edge of the plate, then garnish with the steamed cod. Garnish with a few sprigs of fresh chervil.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	365.83 Kcal (1532 kJ)
Calories from fat	290.79 Kcal
		% Daily Value*
Total Fat	32.31g	50%
Cholesterol	13.32mg	4%
Sodium	963.09mg	40%
Potassium	301.64mg	6%
Total Carbs	11.34g	4%
Sugars	3.41g	14%
Dietary Fiber	3.08g	12%
Protein	8.96g	18%
Vitamin C	20.5mg	34%
Vitamin A	0.5mg	17%
Iron	7.2mg	40%
Calcium	33.3mg	3%

Amount Per 100 g
Calories	133.67 Kcal (560 kJ)
Calories from fat	106.25 Kcal
		% Daily Value*
Total Fat	11.81g	50%
Cholesterol	4.87mg	4%
Sodium	351.9mg	40%
Potassium	110.21mg	6%
Total Carbs	4.14g	4%
Sugars	1.25g	14%
Dietary Fiber	1.13g	12%
Protein	3.27g	18%
Vitamin C	7.5mg	34%
Vitamin A	0.2mg	17%
Iron	2.6mg	40%
Calcium	12.2mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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