| 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 |
Serve with...
African Squash and Yams
Total Time:
30 min
| 1. | 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. |
| 2. | 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.
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| 3. | 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.
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| No changes.
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Offer lemon wedges to squeeze over this dish for a burst of flavor.
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Nutrition Information:
245 ( 115); 13g ( 8g, ncg); 90mg; 1060mg; 9g ( 3g, ncg); 23g 54%; 34%; 8%; 4% 0 ; 1 1/2 ; 3 ; 1 1/2