I used to eat my sardines with cooked red cabbage as the main vegetable I’d pair it with. Now the recipe is a little more involved, and doesn’t include cabbage at all. It includes a corn tortilla, golden (or red) beets, chard (or kale), almond butter, onions, ginger root, and some spices.
I heat the oven to 350F, and break up the chard into chip sizes, coat them with olive oil, and throw some spices on them. I like to use jamaican jerk and sea salt (cayenne pepper is nice too). Those will usually cook for about 20 minutes. While those are in, I cut up a beet into thin slices, coat them with olive oil, and use similar spices. These rest underneath the chard on the same baking sheet. Otherwise if I want them crispier I’ll put them on their own pan.
On a separate baking sheet, I take the corn tortilla and heat it for 10 minutes or so until it’s a bit crunchy (but not too much). While they’re in the oven, I open the can of sardines onto a plate, and combine a tablespoon or so of almond butter, mixing the two together. This helps not only for flavor, but to negate a good percentage of the mercury that may be in the sardines from being absorbed. On top of that, I take the extra step of mixing in dried cilantro flakes (and regular cilantro if available), to “mop up” any mercury after consuming them.
As a final step, I take an onion and cut it as thin as I can to the point the juice of it sort of slimes up the onion’s open face.