Cajun Tilapia with Black-eyed Peas and Stewed Collards

2tbsp olive oil
1/2 cup onion chopped
12 cups of collards chopped (about 2 bunches)
1 15.5 oz can of diced tomatoes
4 6 oz tilapia fillets (or your favorite fish)
2 tsp McCormick Gourmet Collection Cajun Seasoning (or fav Cajun seasoning)
1 15.5 oz can Wegmans Black Eyed Peas (keep juice)
Mrs. Dash to taste
Pepper to taste

Use fresh tomatoes to reduce sodium even further.

Heat 1 tablespoon of the oil in a large pot over medium heat. Add the onion, ½ teaspoon Mrs. Dash, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the collard greens, tomatoes (with their juices), and juice from strained can of black eyed peas. Cover and cook, tossing occasionally, until the greens are tender, 18 to 20 minutes (if the pan becomes dry, add up to ½ cup water).
Meanwhile, cover fish with remaining oil. Season the fish with the Cajun seasoning and place in a baking dish. Bake fish in oven per package instructions (usually 11 minutes at 400 degrees).
In a small saucepan, heat the black-eyed peas with 2 tablespoons water over medium heat until warmed through, 2 to 4 minutes. Serve the fish with the collard greens, black-eyed peas.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user OVHENDERSON.