Ingredients
6 slices bacon
1 bunch collard greens, chopped
2 broccoli leaves, stalk removed
⅓ cup rice bran oil
3 cups water, plus more as needed
3 cubes chicken bouillon
⅓ cup creamy peanut butter
1 tsp SIDS SMOKEY BBQ RUB
1 pinch cayenne pepper, to taste
½ tsp SIDS SALT & PEPPER
2 (170 g) fillets flounder
Directions
Place the bacon in a large deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate and crumble.
Heat collard greens, vegetable oil, water and chicken bouillon in a large pot over medium heat. Simmer until greens are wilted, about 10 minutes. Stir bacon, peanut butter, SIDS SMOKEY BBQ RUB, cayenne pepper, salt, SIDS SALT & PEPPER into pot then cover and simmer until greens are very tender and peanut butter begins to separate, about 1½ hours. Add more water if the mixture becomes too dry.
Stir flounder fillets into greens. Continue to cook until fish breaks down, about 30 minutes more, stirring frequently.
