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Fish and Collard Greens

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Fish and Collard Greens
  • Prep 35 min
  • Total 35 min
  • Servings 4
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Explore culturally-rich food from the Congo with a fish stew often served with yams or sweet potatoes.
Updated Oct 6, 2008

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Offer lemon wedges to squeeze over this dish for a burst of flavor.

Nutrition

245 Calories, 13g Total Fat, 23g Protein, 9g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
245
Calories from Fat
115
Total Fat
13g
0%
Saturated Fat
8g
0%
Cholesterol
90mg
0%
Sodium
1060mg
0%
Total Carbohydrate
9g
0%
Dietary Fiber
3g
0%
Protein
23g
% Daily Value*:
Vitamin A
54%
54%
Vitamin C
34%
34%
Calcium
8%
8%
Iron
4%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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