Fish and Collard Greens

 

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

• 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.
• 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.