1 bunch greens (such as collard, kale, swiss, chard or mustard greens.)
3 Tbsp extra-virgin olive oil, divided
2 garlic cloves, minced
1/2 tsp crushed red pepper divided
1 Tbsp honey
2 Tbsp Corn meal
1/2 tsp. Ground cumin
1/2 tsp dried oregano
1/2 tsp smoked paprika
1/4 tsp kosher or sea salt
2 4oz tilapia filets
1/2 cup chopped pecans, toasted
Lay 3 or 4 leaves of the greens on top of each other and fold in half so the stem is at the fold. Run your knife down the thick stems, removing them from the leaves. Repeat with the remaining leaves. Chop leaves into small slices.
In a large stockpot over medium heat, heat 2 tablespoons of the olive oil, add the garlic and 1/4 tsp of red pepper. Cook stirring frequently for 30 seconds. Add the chopped greens and honey, then stir well to coat. Cover and cook, stirring occasional, until the greens completely soften, 15 minutes. Remove from the stove, uncover and let cool in the pot for 5-10 minutes.
While the greens cook, in a cast iron skillet over medium high heat, heat the remaining 1 tablespoon of olive oil.
In a shallow bowl mix together the cornmeal, cumin, oregano, smoked paprika, salt, black pepper, and remaining 1/4 tsp of crushed red pepper.
Dredge each piece of fish in the spice mixture until covered on each side. Carefully place into the hot skillet and cook for three minutes, then flip. Cook until the fish just starts to flake in the middle, 2-3 more minutes. Remove from the pan and serve. Toss the cooked greens with the pecans and serve with the fish.
On the garlic and the red pepper flakes, we listen to our ancestors when seasoning and add a bit more to taste. We serve with wild rice. Bonus: The tilapia has about 23 grams of protein per 4 oz fillet.
Taste of Home Mediterranean Made Easy