Makes 4 servings
Prep: 8 min Cook: 20 min
2 Tbsp olive oil, divided
½ small onion, thinly sliced
1 clove garlic, minced
½ tsp red pepper flakes
1 bunch collard greens, cleaned, stems removed, shredded
2 Tbsp water
1 Tbsp apple cider vinegar
1½ Tbsp no-salt Cajun seasoning (or make your own blend using 2 tsp paprika, 1 tsp onion powder, 1 tsp garlic powder and ½ tsp cayenne pepper).
4 4 oz catfish fillets (you can substitute any white fish, such as tilapia or trout)
Nonstick cooking spray
Preheat oven to 425°F.
Heat 1 Tbsp olive oil in a large skillet over medium heat. Add the onion and cook until translucent, around 3 minutes. Add garlic and stir. Add red pepper flakes, greens, water and vinegar. Cover and cook until tender, around 20 minutes.
While greens are cooking, combine 1 Tbsp olive oil and Cajun seasoning in a shallow bowl. Prepare a baking sheet with nonstick cooking spray. Using a pastry brush, spread each catfish fillet with the seasoning mixture and place onto baking sheet. Bake at 425°F for 15 minutes or until fish flakes with a fork.
Distribute onto 4 plates and serve greens and catfish while warm.
Serving size: 1 fillet and ½ cup greens
Calories: 480; Total fat: 22 g; Saturated fat: 5 g; Sodium: 168 mg; Cholesterol: 200 mg; Total carbs: 8 g; Fiber: 2 g; Sugars: 0 g; Protein: 73 g; Potassium: 23 mg