Fish & Collard Greens
  • 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
  1. *Wash collard green leaves; cut off long stems at the base of each leaf and carefully shave the remaining thick stem; chop leaves
  2. *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
  3. *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
  4. *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
Cloey really wanted fish for her birthday one year, with cooked down greens....this is what was done. Pretty dang delicious. ~ Cloey and Judy