Fish and Collard Greens
|Collard green leaves||10 Large|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Onions||2 Medium, sliced|
|Green bell pepper||1 Medium, sliced|
|Fish fillets||1 Pound (catfish)|
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.
High Altitude (3500-6500 ft): No changes.