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15 hours ago

CAROLINA GREENS WITH BAKED TILAPIA

3 Servings

Ingredients
25-27 oz raw tilapia (should yield three 7-oz cooked servings)
6 cups (1 small-medium bunch) fresh collard greens, chopped
3 cups (1 small bunch) fresh kale, chopped
1-½ cups (2 medium 2-3/5”) fresh tomatoes, diced
1 cup (1-2 medium 2-3/5”) plum tomatoes, seeded and chopped
½ cup water
3 Tbsp white onion, chopped
3 Tbsp Tabasco® Sauce
2 Tbsp olive oil
1 tsp ground cumin
¼ tsp freshly ground black pepper
1 clove garlic, minced
Dash of salt (optional)

Directions
Preheat oven to 350° F. Brush olive oil over tilapia and place in a glass pan. If desired, add a dash of salt and ¼ tsp black pepper. Add ½ cup water to bottom of pan to help keep tilapia moist while baking. Bake 25 minutes. While tilapia is baking, dice tomatoes, onions, and garlic. Wash collard greens and kale; remove large stems and any discolored leaves. Chop collard greens and kale by stacking leaves and slicing them cross-wise into small squares (about the size of a postage stamp). Combine tomatoes, onions, cumin, garlic, and Tabasco® Sauce in a saucepan; cover and cook 7 minutes on medium heat. Add greens and stir 1 minute. Cover and allow to gently simmer, stirring frequently, 15 minutes or until greens are tender. Remove tilapia from oven. Divide greens onto three plates and place tilapia over greens.

Your Personal Health Coach,
Mark Blankespoor

After helping many people as their Health Coach, I have found that the number one way to maintain good portion control is to NEVER skip a meal. When we miss on a meal our decision making ability and discipline is often lost because we are too hungry to think in a sensible manner. Even having a small piece of fruit or a few vegetables with hummus or a lean piece of meat will curb our appetite and keep us in control. ... See MoreSee Less

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