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Make sure the kale and Swiss chard are well washed. The best way to do this is to submerge the trimmed leaves in a large bowl of cold water. Swish with your hand, then let stand for 10 minutes. Any grit will fall to the bottom of the bowl. Drain the leaves, then dry thoroughly in a salad spinner to remove any remaining water.
It’s easy to overcook fish, leaving it try. Remove the fish from the pan when it’s till slightly translucent in the middle – it will continue to cook for another 5 to 10 minutes, and be perfect by the time you serve it.
Each serving provides provides 1357 kJ, 324 kcal, 33g protein, 19g fat (4g saturated fat), 7g carbohydrate (2g sugars), 4g fibre, and 222 mg sodium.