Paula Deen Quick Spicy Collards puts a 35-minute spin on a Southern staple that usually takes hours. Frozen collard greens, jalapeño, fennel seeds, and fresh tomatoes come together in one skillet for 8 servings. Bring this to any cookout or Sunday supper when you want greens on the table without the long wait.
The fennel seeds are the difference between ordinary greens and something people ask about. Ground fresh, they add a warm, slightly sweet note that cuts through the heat from the jalapeño. Skip them or use stale pre-ground fennel and the whole dish tastes flat.
Thaw the frozen collards completely and squeeze out extra water before they hit the skillet. Soggy greens steam instead of sautéing, and you lose that little bit of bite. Hold the tomatoes until the last few minutes so they keep their shape.
Paula Deen Quick Spicy Collards
Course: Side DishCuisine: American, SouthernDifficulty: Easy8
servings10
minutes25
minutes105
kcalSautéed frozen collard greens tossed with onions, garlic, jalapeño, and ground fennel seeds in olive oil, finished with fresh chopped tomatoes for a quick Southern side dish.
Ingredients
1 1/2 cups onion, chopped
1/4 cup Olive oil
2 lbs frozen collard greens, thawed
1 jalapeño, seeded and diced
1/2 teaspoon freshly ground fennel seeds
1/2 teaspoon balsamic vinegar
Paula Deen’s Seasoned Salt
5 cloves garlic, minced
3/4 cup tomatoes, chopped
Directions
- Sauté the aromatics: Add the onions, garlic and olive oil to a medium skillet and saute until the onions are translucent.
- Add the greens: Stir in the collard greens, along with the rest of the ingredients, except for the chopped tomatoes, which should be added few minutes before serving.
- Simmer: Simmer the collard mixture for 15 minutes, then stir in the tomatoes.
- Serve: Transfer to a serving bowl and serve.
FAQs
Can I use fresh collard greens instead of frozen?
Yes, but you will need about 2 large bunches to equal 2 pounds frozen. Strip the stems, chop the leaves, and blanch them in boiling water for 3 to 4 minutes before adding them to the skillet. Fresh greens take a little longer to cook down, so add 5 to 10 extra minutes of simmering time.
How long do leftover collards keep in the fridge?
Stored in an airtight container, these collards stay good for 3 to 4 days. They reheat well in a skillet over medium heat with a splash of water to loosen them up. The flavors actually get better overnight as the fennel and jalapeño meld together.
Can I make these ahead and reheat them?
Yes. Cook everything through, let it cool, and refrigerate. Reheat in a skillet over medium heat. Add the tomatoes fresh when you reheat if you want them to hold their shape, or stir them into the cold greens before warming if you do not mind them softening.
Why add the tomatoes at the end instead of cooking them with everything else?
Tomatoes break down fast in heat. If you cook them for the full 15 minutes with the greens, they turn to mush and lose their texture. Adding them in the last few minutes gives you distinct, slightly softened pieces that add brightness to balance the richness of the olive oil.
Do I need to squeeze the water out of the thawed collard greens?
It helps a lot. Frozen greens release a good amount of liquid as they thaw. If you skip this, the extra water pools in the skillet and the greens steam instead of sautéing. A quick squeeze in a clean kitchen towel gets rid of the excess and gives you better texture.
