adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Fish and Collard Greens
0 Likes
Prep Time:
35 minutes
Total Time:
35 minutes
Indulge in Congolese fish stew paired with yams or sweet potatoes for a taste of the vibrant culture.
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
Instructions:
  • Prepare collard greens by washing the leaves and cutting off the long stems. Shave the remaining thick stem and chop the leaves. In a 2-quart saucepan, bring 1 cup of water to a boil. Add the chopped collard greens and cook for 15 to 18 minutes until softened. Drain and pat dry.
  • In a 4-quart Dutch oven, melt butter over medium-high heat. Sauté collard greens, onions, and bell pepper with 2 tablespoons of water and 1 teaspoon of salt in the butter for 4 to 6 minutes, stirring occasionally, until the onions are crisp-tender.
  • Slice the fish into 3x3/4-inch strips and combine with the vegetables. Season with 1/2 teaspoon of salt, paprika, and pepper. Cover and cook for 6 to 8 minutes until the fish is easily flaked with a fork. Serve in large pasta bowls.

Similar Recipes