Roasted Halibut on Lentils with Braised Spring Greens - alive magazine

Ingredients

• 1/4 cup (60 mL) extra virgin olive oil
• 4 4-to-5-oz (115-to-125-g) pieces of fresh halibut
• 1 cup (250 mL) French green lentils
• 2 cups (500 mL) water
• 2 Tbsp (30 mL) apple cider vinegar
• 1/4 cup (60 mL) chopped ham
• 1/2 cup (125 mL) chicken or vegetable stock
• 1 cup (250 mL) organic dry white wine
• 1/4 cup (60 mL) white wine vinegar
• Juice and zest of 4 organic lemons
• 2 shallots, chopped
• 2 sprigs thyme
• 1 cup (250 g) butter, cut into small cubes
• Salt
• pepper
• 2 Tbsp (30 mL) unsalted butter
• 1 clove garlic, chopped
• 1 bunch Swiss chard or kale
• 1 cup (250 mL) chicken or vegetable stock