Fish and Collard Greens
This dish is excellent. I made it with tilapia which turned out to be a good choice because it cooked quickly and had a really good flavor. I also used a red bell pepper for color and added a dash of lemon juice. I couldn''t find fresh collards at the store, so I used canned greens which seemed to work fine and were already cooked which saved a step. I did have to add an extra pat of butter and a bit more water to keep the veggies from sticking during the sautee stage. I loved this dish and will certainly make it in the future.