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Fish And Collard Greens

Addison's picture
Explore culturally-rich food from the Congo with a fish stew often served with yams or sweet potatoes.
Ingredients
  Collard green leaves 10 Large
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Onions 2 Medium, sliced
  Green bell pepper 1 Medium, sliced
  Water 2 Tablespoon
  Fish fillets 1 Pound (catfish)
  Salt 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Taste: 
Spicy
Feel: 
Rich
Occasion: 
Christmas
Interest: 
Holiday, Kids, Party
Ingredient: 
Fish, Milk Product, Vegetable
Preparation Time: 
35 Minutes
Cook Time: 
35 Minutes
Ready In: 
70 Minutes
Servings: 
4

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