Fish and Collard Greens

Fish and Collard Greens

Explore culturally-rich food from the Congo with a fish stew often served with yams or sweet potatoes.

Prep Time

35

Minutes

Total Time

35

Minutes

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Offer lemon wedges to squeeze over this dish for a burst of flavor.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 245
    • (Calories from Fat 115),
  • Total Fat 13g
    • (Saturated Fat 8g,),
  • Cholesterol 90mg;
  • Sodium 1060mg;
  • Total Carbohydrate 9g
    • (Dietary Fiber 3g,
  • Protein 23g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 1/2 Vegetable;
    • 0 Very Lean Meat;
    • 3 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.