Red Snapper with Collards and Black-Eyed Beans

• 1 bunch collard greens
• 1 medium onion
• salad oil
• salt
• 1 can black-eyed beans
• 1 tbsp. all-purpose flour
• 1 tsp. paprika
• 1/2 tsp. dried thyme leaves
• .13 tsp. ground red pepper
• 4 red-snapper fillets
• 1 tbsp. lemon juice
• lemon slices and parsley sprigs

1. Coarsely chop collard greens and onion.
2. In 3-quart saucepan over medium-high heat, in 1 tablespoon hot salad oil, cook onion until tender; add collard greens and 1/2 teaspoon salt; continue cooking until vegetables begin to brown.
3. Add 1/4 cup water.
4. Reduce heat to low; cover and simmer 5 minutes or until collard greens are tender, stirring occasionally.
5. Stir in black-eyed beans; heat through.
6. Keep warm.
7. On sheet of waxed paper, combine flour, paprika, thyme, ground red pepper, and 3/4 teaspoon salt.
8. Press flesh-side of snapper fillets into flour mixture to coat.
9. In nonstick 12-inch skillet over medium-high heat, in 1 tablespoon hot salad oil, cook snapper fillets 5 to 7 minutes until fish flakes easily when tested with a fork, turning fillets halfway through cooking time.
10. Remove fillets to warm platter.
11. To same skillet, add lemon juice and 1 tablespoon water; heat to boiling; pour over snapper.
12. To serve, arrange collard greens on platter with snapper.
13. Garnish with lemon slices and parsley sprigs.

collard greens, onion, salad oil, salt, blackeyed beans, allpurpose flour, paprika, thyme, ground red pepper, redsnapper, lemon juice, lemon slices

Taken from www.delish.com/recipefinder/red-snapper-collards-black-eyed-beans-1920 (may not work)