Preheat oven to 450°F.
1. In a large pot, layer half the collard greens, onions, and garlic. Layer the other half of these ingredients and add the broth, water, pepper, and pepper flakes. Bring to a boil. Cover. Reduce heat to simmer and cook greens for 50 to 60 minutes.
2 In a shallow bowl combine the bread crumbs, paprika, onion powder, Cajun seasoning, and parsley. Set aside.
3. Pour egg substitute into a shallow dish. Rinse catfish and dip in bread crumb mixture, then in egg mixture, and back into the bread crumb mixture. Spray a baking sheet with nonstick cooking spray. Place the fillets on the baking sheet. Bake 10 to 12 minutes. Turn fillets over and bake 6 to 8 minutes longer until browned and crisp.
4. Serve with lemon wedges, collard greens, and hot brown rice.
Makes 4 servings.