This recipe makes good sized portions for two people.
2 talapia filets
1/2 red onion, coarsely chopped
1 red bell pepper chopped into bite sized pieces
1 medium sized beet, thinly sliced
2 handfuls Swiss chard–if large pieces, take a knife and separate the middle spine from the leaf part
Chop the spines and add to the onion
Cover the bottom of a large skillet with olive oil. Add the onions, chopped Swiss chard spines, and beets–I cut the beet slices in half. Saute until the onions are somewhat caramelized and the beets almost tender. Add the peppers and 1-2 tablespoons bebere or to taste. When the peppers are half done, add the filets. Sprinkle extra bebere over the filets. When they are almost tender, add the Swiss chard and sauté until the Swiss chard wilts. Serve over rice.
Note: I grow my own Swiss chard in a large pot in the house. This enables be to have my own supply. However, the leaves are tiny compared to the large leaves in the market, making it unnecessary to cut the green leafy part away from the center spine. Bebere is an Ethiopian spice which is slightly hot; it has a wonderful, unique flavor. You can use whatever spices you prefer.