Collard Greens & Fish Stew

Serves: 6


1 (1 pound) bag Cut 'N Clean Greens Collard Greens
2 Tbsp Butter
2 Tbsp Flour
1 medium onion, cut into large dice
1 green pepper, cut into large dice
2 cloves garlic, minced
1/8 teaspoon crushed red pepper
2 quarts water
1 pound fish fillets (variety of your choice)
1 (16 ounce) can tomato sauce
1 (8 ounce) bottle clam juice
1 tablespoon Cajun seasoning
2 tablespoons Dijon mustard
1/2 teaspoon paprika
Salt and pepper


In a large pot, melt butter and add flour. Cook roux until nutty aroma and add onion, green pepper, garlic and crushed red pepper until mixture is tender, about 3-4 minutes. Add water and bring to a simmer.

Pour in tomato sauce, clam juice, Cajun seasoning and mustard. Then sprinkle with paprika, salt and pepper (to taste). Add Collard Greens, cover and simmer until desired tenderness (about 15 minutes). Cut fish into 2 inch cubes and cook until flakey (about 5 minutes).

Popular vegetable substitutions include: Collard Greens or Organic Hearty Greens

Photo by Maryam Nikkhah,

Heart-healthy fish and Collard Greens team in a flavorful soup