Cajun Fish with Kale and Black-Eyed Peas

Guess where I got this one from? If you guessed Real Simple you are correct. It's originally a Cajun Catfish recipe, and it's awesome with Catfish, but I keep frozen tilapia in my freezer so I use that if I can't find good fresh Catfish. I also use  Kale instead of collard greens, because I just love Kale, and changed a few other things here and there. What I came up with is below. I love any meal where I can cook my sides and main dish all at the same time without much trouble.


Cajun Fish with Sautéed Kale and Black-eyed peas

• 4 skinless fish filets (Catfish if you can find it, tilapia works too)
• 2 bunches Kale, cut into strips
• 1 can diced tomatoes
• 1 can black eyed peas, drained and rinsed
• One medium onion, chopped
• 3 garlic cloves minced
• About a tablespoon of Cajun seasoning
• 1 teaspoon Cavender's Greek seasoning
• 2 teaspoons garlic salt
• 2 tablespoon oil
• Salt and pepper

1. Heat one tablespoon oil in a pot over medium. Add onion and cook for about 6-8 minutes. Add Garlic and let soften.
2. Slowly add Kale to pot (I say slowly because you have to cook a little of it down to get it to fit) then add diced tomatoes and little bit of water (about 1/4 of a cup). Season with salt and pepper to taste (I use one teaspoon garlic salt here). Put a lid on this, and reduce heat. Stir occasionally and cook for about 20 minutes.
3. While that is cooking, heat black-eyed peas with the Cavender's, other teaspoon of garlic salt and 1/4 cup of water. This won't take long - maybe 5 minutes.
4. Season the fish with the Cajun seasoning on both sides. Heat other tablespoon of oil in a non-stick skillet over medium-high heat. Add fish, cooking for about 3 minutes a side until it is done (will flake with a fork).

**Technically makes 4 servings, but if your Fish Filet's are puny - it really only makes 3.
**On Bryce's dish scale - it's a 4. There are a lot of pots and pans involved here.