Louisiana Catfish with Grits & Greens

• 1 bunch collard greens or kale (about 1 pound)
• 2 garlic cloves, minced or pressed
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1 teaspoon Tabasco or other hot pepper sauce, or more to taste
• 3 cups water
• 1/2 teaspoon salt
• 3/4 cup quick-cooking grits
• 1/2 cup grated Cheddar cheese
• 4 catfish fillets (about 7 ounces each)
• 1 teaspoon paprika
• 1 1/2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 2 teaspoons brown sugar
• 1/8 teaspoon cayenne
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil

1. To cook the greens: Rinse the greens.
2. Remove and discard the large central stems.
3. Coarsely chop the leaves to yield about 8 cups, lightly packed.
4. In a pot large enough to hold the greens, cook the garlic in the oil for a minute and then add the salt, greens, and 2 tablespoons of water.
5. Cover and cook on medium heat, stirring now and then, until the greens are tender, about 5 to 10 minutes.
6. Add more water, if necessary, to prevent sticking.
7. When the collards are tender, toss them with Tabasco.
8. Cover and turn off the heat.
9. To make the grits: In a saucepan, bring the water and the salt to a boil.
10. Add the grits in a slow, steady stream while stirring briskly.
11. When the water returns to a boil, turn the heat down to very low, cover, and cook for about 10 minutes, stirring occasionally.
12. When the grits are thickened and tender, stir in the cheese.
13. Cover and turn off the heat.
14. To cook the catfish: Rinse and pat dry the fillets.
15. Combine the paprika, oregano, thyme, brown sugar, cayenne, salt, and pepper on a plate.
16. Press each fillet into the spice mixture to coat.
17. In a skillet on medium to high heat, warm the oil and swirl to coat the bottom.
18. Add the fish and cook for about 4 minutes for each 1/2 inch of thickness.
19. Turn the fillets and cook the other side for about the same amount of time.
20. Serve the catfish hot from the pan with the collard greens and grits on the side.
21. Its easy to strip fresh greens: Hold the base of a stem in one hand, grasp the bottom part of the leaf with your other hand, and pull the stem away from the leaf.
22. Quick-cooking grits are good, but instant grits should be shunned.
23. Of course, old-fashioned longer-cooking grits are great if you have the time.

collard greens, garlic, olive oil, salt, pepper sauce, water, salt, quickcooking grits, cheddar cheese, catfish fillets, paprika, oregano, thyme, brown sugar, cayenne, salt, black pepper, olive oil

Taken from www.epicurious.com/recipes/food/views/louisiana-catfish-with-grits-greens-377149 (may not work)