Black Eyed peas -Stewed Collards & Cajun Catfish

Prep / Total time :  45 minutes  .. . Serves  4

3 .....................tablespoons  olive oil
1 .....................medium onion , chopped
*** kosher salt and pepper **
2 ....................bunches  collards greens  (about 1-1/2 pounds) thick stems discarded  and leaves cut into strips (about 12 cups)
1 ...................14.5-ounce can diced tomatoes
4 ...................6 ounce skinless catfish , tilapia  or striped bass fillets
2 ..................teaspoon Cajun seasoning
1 ..................15.5 ounce can black eyed peas , rinsed
*** lemon wedges for serving***

1 .               Heat 1 tablespoon of the oil in a large pot over medium heat . Add the onion , 1/2 teaspoon salt  and 1/4 teaspoon pepper and cook , stirring  occasionally  until tender , 6 to 8  minutes . Add the collard greens , tomatoes (with their juices) and 1/2 cup water . Cover and cook , tossing  occasionally  until the greens are tender , 20  to 25 minutes  (if pan become dry , add another 1/2 cup water).
2 .              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 1/4 teaspoon salt . Working in 2 batches  , cook the fish  until opaque  throughout  , 4 to 5 minutes on each side .
3 .           In a small saucepan , heat the black-eyed peas  with 2 tablespoons water  and remaining  tablespoon of oil over  medium heat until warmed  through , 3 to 4 minutes . Serve the fish with collard greens , peas  and lemon wedges .
Hot water  goes  well with this  dish .


 Tip: You can make  your own Cajun seasoning  by mixing  1 teaspoon sweet paprika ; 1/2 teaspoon dried thyme , 1/2 teaspoon cayenne pepper  and 1/2 teaspoon  each salt and pepper.

Heart healthy