2 bunches of collard greens (or mustard greens or kale)
2 cups chicken or vegetable broth
1 tablespoon olive oil
1/2 an onion, chopped
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 teaspoon sea salt
1/2 teaspoon black pepper
2 pounds of tilapia filets
Boil the greens in broth for 10 minutes. Drain the greens but reserve 1 cup of the liquid.
While the greens are boiling, sauté the onions and garlic in olive oil over medium heat until the onions are clear. Stir in the boiled greens and spices. Arrange tilapia filets on top of the greens and pour the reserved liquid over the fish. Cover and steam/simmer on low heat for 10 minutes until the fish is flaky.
AdaptedFrom: finecooks.comShare to Print