25-27 oz raw tilapia (should yeild three 7oz cooked servings)
6 cups fresh collar greens, chopped
3 cups fresh kale, chopped
1 1/2 cups fresh tomatoes, diced
1/2 cup water
3 Tbsp white onion, chopped
3 Tbsp Tabasco Sauce
2 Tbsp olive oil
1 tsp ground cumin
1/4 tsp black pepper
1 clove garlic, minced
dash of salt
Instructions
Preheat over to 350 degrees. Brush olive oil over tilapia and place in a glass pan. Add a dash of salt and pepper, if desired. Add water to bottom of pan to keep the tilapia moist while baking. Back 25 minutes.
While tilapia is baking, prepare tomatoes, onions and garlic as directed. Wash collard greens and kale. Remove large stems and any discolored leaves. Chop collard greens and kale by stacking leaves and slicking them cross wise into small squares (about the size of a postage stamp). Combine tomatoes, onions, cumin, garlic, and tabasco sauce in a saucepan. Cover and cook 7 minutes on medium heat. Add greens and stir 1 minute. Cover and allow to gently simmer, stirring frequently, 15 minutes or until greens are tender.
Remove tilapia from oven. Divide greens onto three plates and place tilapia over greens.
Serving
Suggestions
Each serving counts as- 1 leanest- protein serving, 2 healthy fat servings, 3 vegetable servings, 2 optional condiment servings
Originally Submitted
9/24/2011
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