Rating: 3.5 stars
22 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 5
  • 1 star values: 3

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Credit: William Brinson

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon of the oil in a large pot over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.

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  • Add the collard greens, tomatoes (with their juices), and ½ cup water. Cover and cook, tossing occasionally, until the greens are tender, 18 to 20 minutes (if the pan becomes dry, add up to ½ cup water).

  • Meanwhile, heat 1 tablespoon of the remaining oil in a large nonstick skillet over medium-high heat. Season the fish with the Cajun seasoning and ¼ teaspoon salt. Cook, in 2 batches, until opaque throughout, 3 to 4 minutes per side.

  • Heat the black-eyed peas with 2 tablespoons water and the remaining tablespoon of oil in a small pot over medium heat until warmed through, 2 to 4 minutes.

  • Serve the fish with the collard greens, black-eyed peas, and lemon wedges.

Nutrition Facts

453 calories; fat 23g; saturated fat 4g; cholesterol 97mg; sodium 888mg; protein 36g; carbohydrates 25g; sugars 4g; fiber 9g; iron 5mg; calcium 307mg.
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