Citrus Collard Greens

Ingredients Weight Measure
Vegetable base 1 Tbsp.
Kosher salt 1 Tbsp.
Black pepper, ground 1/2 Tbsp.
Orange juice 1/2 cup
Lemon juice 1/2 cup
White wine vinegar 1 cup
Soy sauce 3 Tbsp.
Garlic powder 1 tsp.
Cayenne pepper 1 tsp.
Collard greens 2-1/2 lbs.

Catfish Ceviche

Ingredients Weight Measure
Limes, juice of 8 ea.
TABASCO® brand Garlic Pepper Sauce 1/4 cup
White wine vinegar 1/4 cup
White or purple onion, medium dice 3/4 cup
Kosher salt to taste
Catfish fillets, cut into 3/4" cubes 8 ea.
Cilantro leaves 1/2 cup


Ingredients Weight Measure
Orange wedges, peeled as needed


  1. For the Citrus Collard Greens, combine all ingredients, except the greens, in a large stock pot. Mix well.
  2. Add the collard greens, and bring liquid to a boil. Reduce to a simmer. Leave at a low simmer for 6 hours.
  3. For the Catfish Ceviche, in a large mixing bowl, combine all ingredients, except the catfish and cilantro. Mix well.
  4. Add the catfish and mix gently with the liquid. Cover the bowl and refrigerate for 5 hours.
  5. Gently mix in the cilantro leaves. Cover and refrigerate for an additional hour.
  6. To serve, with a slotted spoon, portion collard greens in the center of each plate. Top with ceviche and garnish with orange wedges.

Yield: 12 servings