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 min
  • Total Time 35 min
  • Servings 4

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.

Expert Tips

Offer lemon wedges to squeeze over this dish for a burst of flavor.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
245
(
Calories from Fat
115),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
8g,
8%
),
Cholesterol
90mg
90%;
Sodium
1060mg
1060%;
Total Carbohydrate
9g
9%
(Dietary Fiber
3g
3%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
54%;
Vitamin C
34%;
Calcium
8%;
Iron
4%;
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.