{Collard Wrapped Tilapia}

Collard Greens?!  They look slightly weird, smell a bit weird, and taste.... not too bad, in my opinion, as long as paired with something yummy like .... tilapia!  =)
This recipe is from Everyday Paleo and has become one of our top favorite dinners =)

Interesting facts about collard greens:

They are part of the Brassica oleracea (Acephala Group) which means they are part of the same species as cabbage and broccoli!  It is so interesting to me how all three of these vegetables can be part of the same group but look and taste so different!  I am so curious as to how they are categorized .. may have to be a home school project for the kids someday =)  

They are VERY high in Vitamin A and Vitamin K, and the high content of the Vitamin C, found in these sturdy green leaves, helps in the absorption of the iron (non-heme)  Non-heme iron is harder on our bodies so any help absorbing it (because we still need this!) is a very good thing! =)  Collard greens are also a good source of soluble fiber.  

Some of the top people groups/places that love collard greens:

Southerns here in our beloved U.S. {they apparently like them with smoked and salted meats, and often serve it with other "mixed greens" such as kale, turnip greens, and spinach.}

Brazil and Portugal {like it with fish and other meats... so perhaps this recipe is closest to how a Brazilian may fix collard greens?!  =)

India {they eat the leaves and roots; and have many ways of serving, including in soups, cooked with fish or cheese, and... get this... the leaves and roots are fermented to make a pickle of sorts called haak-e-aanchaar!}

 

4 Collard Green Leaves

4 Tilapia Fillets

Sea Salt, Paprika, and Black Pepper to taste

2 Tbs Coconut Oil, or Butter

1.  Preheat oven to 375*.  

2.  Blanch the collard green leaves in boiling water for just a few seconds, remove, and lay flat.  (I let mine also dry on a paper towel while putting it together). 

3.  Cut off the touch end piece of the collard greens and place one tilapia fillet in the center of each collard green, season the fish with the salt, paprika, and pepper, top with 1/2 Tb of coconut oil or butter, and wrap firmly in the collard green.

4.  Place all the wrapped fish in a large glass baking dish and bake for 20 minutes.  (Note: the tilapia I buy, frozen from Costco, says to cook at 400* for 30-35 minutes; so I usually like to cook at the lower temp (don't want to burn the collard greens) for 30-35 minutes at least.)

5.  Serve with a lemon wedge or lemon juice!  Enjoy~

Hey and I didn't get step by step pictures again.... I'm so new at this!  =)  Forgive me!  And I will do my best to get all the steps the next time I make it... which is probably soon as I have more tilapia in the freezer and more collard greens in the fridge! =)