Explore culturally-rich food from the Congo with a fish stew often served with yams or sweet potatoes.
Fish and Collard Greens
- Prep Time 35 min
- Total 35 min
- Servings 4
- Ingredients 11
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
-
Step1Wash 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.
-
Step2In 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.
-
Step3Cut 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.
Nutrition
245
Calories
13g
Total Fat
23g
Protein
9g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 245
- Calories from Fat
- 115
- Total Fat
- 13g
- 0%
- Saturated Fat
- 8g
- 0%
- Cholesterol
- 90mg
- 0%
- Sodium
- 1060mg
- 0%
- Total Carbohydrate
- 9g
- 0%
- Dietary Fiber
- 3g
- 0%
- Protein
- 23g
% Daily Value*:
- Vitamin A
- 54%
- 54%
- Vitamin C
- 34%
- 34%
- Calcium
- 8%
- 8%
- Iron
- 4%
- 4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
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