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
Preparation
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.
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.
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.
