Carolina Greens with Baked Tilapia



  • 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)


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.


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