| 14 | 25 | 520 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 4 |
| 2 tbsp | Extra virgin olive oil (mushrooms & greens) |
| 3 clove(s) | Garlic (mushrooms & greens - chopped small) |
| 341 gm | Cremini (Italian) mushroom (mushrooms & greens - quartered - about 4-5 cups) |
| 1 tsp | Thyme, fresh (mushrooms & greens - chopped, optional) |
| 1 bunch | Kale (mushrooms & greens - chopped - about 4 cups) |
| 1/2 bunch | Swiss chard (mushrooms & greens - chopped - about 2 cups) |
| 1/4 tsp | Sea Salt (mushrooms & greens) |
| 1 dash | Black pepper (mushrooms & greens) |
| 3 tbsp | Pine nuts, dried (mushrooms & greens) |
| 2 tbsp | Extra virgin olive oil (for fish) |
| 1 kg | Tilapia (can use any white fish) |
| 1 tsp | Chili powder (for fish) |
| 1/2 tsp | Sea Salt (for fish) |
| 1 dash | Black pepper (for fish) |
MAKE AHEAD:
• Cut vegetables: mushrooms, kale, swiss chard
FOR MUSHROOMS & GREENS:
Heat a large skillet over medium heat and add oil and garlic, sauté one minute.
Add mushrooms and cook for about 4 minutes, then add thyme, kale, and chard and cook for another 1-2 minutes.
Add salt and pepper and cook until warmed through.
FOR CHILE RUBBED FISH:
Heat a large non-stick skillet over medium- high heat and add olive oil.
Season fish with chile powder, salt, and pepper.
Sauté fish for about 2-3 minutes on each side.
Serve with mushrooms & greens.
| Meat | 3.1 |
| Meat Alternative | 0.2 |
| Vegetables | 5.3 |
