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Cajun Catfish With Black-Eyed Peas and Stewed Collards
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 2 kosher salt and black pepper
- 1 bunches collard greens (about 1 1/2 pounds), thick stems discarded and leaves cut into strips (about 12 cups)
- 4 14.5-ounce can diced tomatoes
- 2 teaspoons 6-ounce skinless catfish, tilapia, or striped bass fillets
- 1 Cajun seasoning
Directions:View on Real Simple
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