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Fish & Collard Greens

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Serves | Prep Time | Cook Time


1 bunch Collard greens, Chopped/Rinsed
1 cup Water
1/4 cup Butter
2 Onions, chopped
1 Red Bell Pepper, sliced
1 Orange Bell Pepper, sliced
1 Anaheim Pepper, sliced
2 Tbsp Water
1 lb Talapia, or other fish of choice
1/2 tsp Salt
1/2 tsp Paprika
1/4 tsp Black Pepper
1/4 tsp Cayenne Pepper

*Wash collard green leaves; cut off long stems at the base of each leaf and carefully shave the remaining thick stem; chop leaves

*In 2-quart saucepan, heat 1 cup water to boiling; add chopped collard greens and boil 15 minutes, or until softened; drain and pat dry with paper towels

*In 4-quart pan or dutch oven, melt butter over med-high heat; cook collard greens, onions, peppers, 2 Tbsp water and 1 tsp salt in butter 4 to 6 minutes, stirring occasionally, until onion is crisp-tender

*Cut fish into strips and add to vegetables; sprinkle with salt, paprika, and ground red pepper; cover and simmer 6 to 8 minutes or until fish flakes easily with a fork

Pairs Well With


Cloey really wanted fish for her birthday one year, with cooked down greens....this is what was done. Pretty dang delicious. ~ Cloey and Judy

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