Quick Spicy Collards

Makes 6 servings

I found this recipe on Paula Deen’s website and was excited to see that it is already vegan, however, technically it isn’t her recipe. It’s original author is Kofi Moyo but Paula uses it for her show Paula’s Best Dishes. I consider myself a collard green purist – I always use fresh greens and I never stray from the southern version of the dish which calls for smokey, slow cooked greens. I wanted to stay as true to the original recipe as possible while taking down the fat a little (the recipe called for ¼ cup olive oil which I thought was a bit excessive) and using fennel seeds which I would have never imagined in a collard greens recipe. I couldn’t, however, bring myself to use frozen collard greens, which I didn’t even know existed until today. For me these greens weren’t particularly spicy at all so next time I make them I’ll only scrap the seeds out of one side of the jalapeno and see if I can get a good kick of southern spice out of these greens.

Here’s the original recipe: http://www.pauladeen.com/index.php/recipes/view2/quick_spicy_collards/

Original Recipe Nutrition Analysis:

Using ½ teaspoon seasoning salt in place of Paula Deen’s seasoned salt

Per Serving: 159 Cal (50% from Fat, 12% from Protein, 38% from Carb); 5 g Protein; 10 g Tot Fat; 1 g Sat Fat; 7 g Mono Fat; 17 g Carb; 5 g Fiber; 3 g Sugar; 335 mg Calcium; 2 mg Iron; 632 mg Sodium; 0 mg Cholesterol

Veganized Recipe Nutrition Analysis:

Per Serving: 155 Cal (43% from Fat, 12% from Protein, 44% from Carb); 5 g Protein; 8 g Tot Fat; 1 g Sat Fat; 5 g Mono Fat; 19 g Carb; 6 g Fiber; 2 g Sugar; 248 mg Calcium; 1 mg Iron; 618 mg Sodium; 0 mg Cholesterol

 

2 tablespoon extra virgin olive oil

¾ cup diced onion

5 garlic cloves, minced

1 jalapeno, seeded and diced

A little less than 2 lbs fresh collard greens, cut into thin strips

½ teaspoon whole fennel seeds

½ teaspoon balsamic vinegar

1 medium tomato, diced

3 cups vegetable stock

Warm oil in a stockpot or large dutch oven over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic and jalapenos and sauté for an additional minute. Add remaining ingredients and stir to combine. Cover and simmer over medium heat for 20 to 30 minutes or until greens are tender.

One response to “Quick Spicy Collards”

  1. Pat

    Just found this blog and have all of your recipe books. I love fresh collards and this recipe sounds great. I’m going to try it this next week.

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