NUTRITION

SERVINGS

INGREDIENTS

6 oz Catfish fillets

2 oz Smoked turkey breast

2 cup Collard greens

1 tbsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

0.5 cup Chicken bone broth

1 tsp Apple cider vinegar

1 tsp Smoked paprika

0.5 tsp Onion powder

0.5 tsp Garlic powder

0.5 tsp Dried thyme

0.25 tsp Cayenne pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a large pot, sauté the diced yellow onion and minced garlic with a splash of bone broth until softened and fragrant.

• 2

  Add the chopped smoked turkey breast and collard greens to the pot, followed by the remaining bone broth and apple cider vinegar.

• 3

  Cover and simmer the greens on medium-low heat for 20 minutes until they are tender and the liquid has mostly reduced.

• 4

  In a small bowl, combine the smoked paprika, onion powder, garlic powder, dried thyme, cayenne, sea salt, and black pepper to create the blackening seasoning.

• 5

  Pat the catfish fillets completely dry with a paper towel and coat both sides generously with the prepared spice blend.

• 6

  Heat the extra virgin olive oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

• 7

  Carefully place the catfish in the skillet and sear for 3 to 4 minutes per side until a dark crust forms and the fish flakes easily with a fork.

• 8

  Serve the blackened catfish immediately alongside the braised collard greens for a balanced, soul-food inspired meal.