MRSNIKIFRANK
1/29/07 10:48 A
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This is a recipe from Betty Crocker. I haven't tried it yet but it sounds good. Try looking under Kraftfoods.com as well. They have some really good recipes.
Fish and Collard Greens
Explore culturally-rich food from the Congo with a fish stew often served with yams or sweet potatoes.
Prep Time:35 min
Start to Finish:35 min
Makes:4 servings
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
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.
Nutrition Information:
1 Serving: Calories 245 (Calories from Fat 115); Total Fat 13g (Saturated Fat 8g, trans fat ncg); cholesterol 90mg; sodium 1060mg; Total carbohydrate 9g (Dietary fiber 3g, Sugars ncg); protein 23g Percent Daily Value*: Vitamin A 54%; Vitamin C 34%; calcium 8%; iron 4% Exchanges
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