In a small pot, heat 2 tsp oil on medium. Add the **white bottoms of the scallions**, **peppers**, **half the garlic**, **spice blend**. Season with salt and pepper. Cook 30s-1m, until fragrant. Add the **tomato paste** and cook 1-2 minutes. Add the **rice**, salt, and 1 cup of water; heat to boiling on high, then cover and reduce to low, cooking for 18 minutes or until all the water has been absorbed. Fluff with a fork; season to taste.
While the rice cooks, in a large pan, add the **collard greens** and **remaining garlic**. Season, and cook 2-3 minutes, stirring frequently, until slightly wilted. Add 1/2 cup of water and cook 3-5 minutes, until wilted and the water has cooked off. Add **half the vinegar**, cook 30s-1min, then remove from the pan and keep warm.
In the same pan, add the **mushrooms** and cook 3-4 minutes until browned. Add **butter**, salt, and pepper, cook for 30s, until melted. Add the **remaining vinegar** and **half the green scallion tops**; cook another 30s until combined. Remove from the pan and keep warm.
Season the **catfish** with salt and pepper on both sides. Cook 4-6 minutes on first side, until browned, then flip and cook 2-4 minutes, until lightly browned and cooked thru.
Divide rice, greens, and catfish between dishes; top catfish with mushrooms and **remaining scallion greens**.