<http://schema.org/recipeInstructions>
" Coarsely chop collard greens and onion. 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. Add 1/4 cup water. Reduce heat to low; cover and simmer 5 minutes or until collard greens are tender, stirring occasionally. Stir in black-eyed beans; heat through. Keep warm. On sheet of waxed paper, combine flour, paprika, thyme, ground red pepper, and 3/4 teaspoon salt. Press flesh-side of snapper fillets into flour mixture to coat. 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. Remove fillets to warm platter. To same skillet, add lemon juice and 1 tablespoon water; heat to boiling; pour over snapper. To serve, arrange collard greens on platter with snapper. Garnish with lemon slices and parsley sprigs."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a5416/red-snapper-collards-black-eyed-beans-1920/>