| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 1/2 cups chopped onion
- 1/4 cup olive oil
- 2 pounds frozen collard greens, thawed
- 1 jalapeno pepper, seeded and diced
- 1/2 teaspoon freshly ground fennel seeds
- 1/2 teaspoon balsamic vinegar
- Seasoned salt (recommended: Lawry’s)
- Freshly ground black pepper
- 5 garlic cloves, minced
- 3/4 cup chopped tomatoes
Instructions
- Add the onions, garlic and olive oil to a medium skillet and saute until the onions are translucent. 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 the collard mixture for 15 minutes, then stir in the tomatoes. Transfer to a serving bowl and serve.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 154 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 7 g |
| Sugar | 3 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 523 mg |
Reviews
Very tasty and quick. Cooked 30 minutes rather than 15 and added canned tomatoes and chilies in addition to the jalapenos. Also used Creole seasoning instead of Lawry’s. Nice twist on an old Southern favorite.
It was a hit with my family. I love collards and this was the best i ever made, just enough spices. Thanks Paula!
After watching the show, i could not wait to try this recipe. Collard greens quick,? Right? I am a traditional low slow cooker when it come to greens. I really liked this recipe. I was able to get dinner on table fast, with something that usually takes all day or night. I did cook them a little longer about 40 minutes. This will become a regular go to recipe. Good!
I love this recipe but I also put smoked turkey in it which made it even better
Great recipe.
I’ve always cooked collards the southern traditional way my mom, aunts and grandmother have done for generations…taking me several hours to clean the collards, boil the smoked turkey wings and finally cook everything. With that amount of time, I only serve this on Thanksgiving and Christmas. My family and friends from all around put in their order to get some during the holidays. Now with this quick and easy recipe I serve them as a side dish anytime I want during the week. My husband and kids love them! I do let them simmer with a splash of water for about 30-40 minutes versus the recommended 15 minutes so that they are cooked to our desired tenderness. They are so tasty without adding any smoked meat too! Everybody is happy when I put them on the table! Thanks for a great healthy alternative to a great southern tradition!
I prepared the spicy collards for Sunday dinner. My family is very partial to greens being prepared w/smoked meat. I did not say anything, just placed them on the table. At the end of the meal, all of the greens were gone. That is a testament all on its own. The flavoring satisfied the most finicky eater in the house. Thank you for a healthy, tasty alternative method