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Florida Fish Tea and Kale Microgreens

Florida Fish Tea and Kale Microgreens

A traditional Friday evening soup on the South Beach docks. Excellent with red snapper and seasoned to perfection with selected herbs and spices.

Add Kale, a “superfood” capable of lowering bad cholesterol.

It contains carotenoid antioxidants in high concentrations.

Carotenoid antioxidants reduce the risk of eye problems (macular degeneration and cataracts).

  • Total Time: 55 min
  • Yield: 8-10 cups

Ingredients

Units Scale
  • 2 oz kale microgreens rinsed and dried
  • 3 lbs. of fish (snapper) cut into pieces
  • 6 cups of water
  • 2 chopped onions
  • 2 chopped tomatoes
  • 1 hot pepper
  • 1 tsp. thyme
  • * squeeze of lime juice

Instructions

  1. Place all ingredients in a pot with water.
  2. Bring to a boil and simmer gently for about 40 minutes.
  3. Add chopped kale microgreens.
  4. Cook for another 5 minutes.
  5. Strain off liquid into the serving bowl.
  6. Enjoy.

 

  • Author: Andrew Neves
  • Prep Time: 10 min
  • Cook Time: 45 min
  • Category: Dinner
  • Method: Boiled
  • Cuisine: Caribbean

Find it online: https://microgreensworld.com/can-you-cook-microgreens/

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