Blackened Catfish with Creamy Grits and Collard Greens

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Grant Ebert
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Meat, Eggs, & Dairy

  • 4 fillets catfish
  • 4 tablespoons butter
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese

Fresh Produce & Herbs

  • 1 bunch collard greens
  • 1 yellow onion
  • 1 lemon

Seasonings & Spices

  • 4 cloves garlic
  • 2 tablespoons blackening seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon smoked paprika

Pantry Items

  • 1 cup stone-ground grits
  • 4 cups chicken broth
  • 2 tablespoons olive oil
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