Fish and Collard Greens
By Roz Brown
Explore culturally-rich food from the Congo with a fish stew often served with yams or sweet potatoes.
Prep Time: 35 min Total Time: 35 min Makes: 4 servings
10 large collard green leaves
1 cup water
1/4 cup butter or margarine
2 medium onions, sliced
1 medium green bell pepper, sliced
2 tablespoons water
1 teaspoon salt
1 pound fish fillets (catfish, tilapia, red snapper)
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
Wash collard green leaves. Cut off long stem at the base of each leaf; carefully shave the remaining thick stem. Chop leaves. In 2-quart saucepan, heat 1 cup water to boiling. Add chopped collard greens. Boil 15 to 18 minutes or until softened; drain. Pat dry with paper towels. In 4-quart Dutch oven, melt butter over medium-high heat. Cook collard greens, onions, bell pepper, 2 tablespoons water and 1 teaspoon salt in butter 4 to 6 minutes, stirring occasionally, until onion is crisp-tender. Cut fish into 3x3/4-inch strips; add to vegetables. Sprinkle with 1/2 teaspoon salt, the paprika and pepper. Cover and simmer 6 to 8 minutes or until fish flakes easily with fork. Serve in large pasta bowls.
I doubled the recipe, using two pounds of fresh pre-washed and cut collards in the bag -- I did not double the onions (thank goodness) and I used about 3 pounds of tilapia. I did not use salt, pepper or paprika, but my favorite "natures way" seasoning mix.
Nutrition Information: 1 Serving: Calories 245 (Calories from Fat 115); Total Fat 13g (Saturated Fat 8g, Trans Fat ncg); Cholesterol 90mg; Sodium 1060mg; Total Carbohydrate 9g (Dietary Fiber 3g, Sugars ncg); Protein 23g Percent Daily Value*: Vitamin A 54%; Vitamin C 34%; Calcium 8%; Iron 4% Exchanges: 0 Other Carbohydrate; 1 1/2 Vegetable; 3 Lean Meat; 1 Fat Carbohydrate Choices: 1/2*Percent Daily Values are based on a 2,000 calorie diet.