White Fish with Collard Greens and Cherry Tomatoes:
Let’s be real. It’s a challenge to stay healthy all the time! I have my share of cravings…mainly pizza, cheese, pasta and wine. We all get weak for something, right? It’s also a struggle for me not to dig into salty foods and when I do, the tell tell signs are always right there in the form of a breakout on my face. No lying to the mirror! LOL!
I’m always on the forever journey of fine tuning my healthy eating habits. How about you? If so, here’s another lovely but simple, one pan recipe that’s delicious and takes less than 20 minutes to make. I love white fish because it’s light and easily adapts to the flavors you mix it with. Adding collard greens and cherry tomatoes creates a dish with all the flavors of the Mediterranean region. Come to think of it, a lot of my cooking has the influences of the Mediterranean region. Maybe in a past life I lived and cooked in Italy! I do love everything about Italy…the food, the people, the crops and most importantly the wine!
Collard greens are one of the healthiest foods we can eat, but by the time they are wilted in bacon grease we lose almost all of the benefits. I cook healthy collard greens much like I do my Kale — sauteed in olive oil, garlic, white wine or rice vinegar for flavor and a little vegetable stock. This recipe blends these delicious greens together with white fish and juicy tomatoes. It is both healthy and has an elegant presentation.
Let’s all stay on our personal journey to be healthy!
Ali in the Valley
Picture by: Ali
Recipe for White Fish with Collard Green with Cherry Tomatoes:
4 4-to-5-ounce white fish fillets
1 bag of collard green leaves (pre-washed bag from Trader Joes)
3-4 cloves of garlic (minced)
20 small cherry tomatoes, sliced
1 1/2 tablespoon of extra-virgin olive oil
Freshly ground black pepper
1 lemon (juiced)
1/4 cup of white wine
In a saute pan, add olive oil and garlic and cook for 3 minutes (don’t let the garlic burn). Salt and pepper the white fish on both sides and add the fish to the pan on top of the garlic. Cook for 5 minutes then carefully turn fish over on the other side and cook for additional 5 minutes. Add the collard greens, cherry tomatoes, white wine and lemon juice and cover the pan until the greens have wilted. Salt and pepper to taste. Serve Immediately!