Prep Time: 10 min
Cook Time: 25 min
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
Paula Deen’s Seasoned Salt
Freshly ground black pepper
5 garlic cloves, minced
3/4 cup chopped tomatoes
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.
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Join Paula for a book signing/meet & greet from 11:00 – 2:00 at Wolf Furniture in Hagerstown, MD.
Friday, May 9th starting at 6:30 pm at the Downstream Casino Pavilion. Admission: $100 per person; $60 per person for auction only. Limited seating available. Purchase tickets online. Proceeds benefit The Bag Lady Foundation.
Join Paula for tea and conversation at St. Mark Catholic Church, Richmond, KY. Get tickets online.
In celebration of the 25th Anniversary, come join the Deen Family for a Book Signing at The Lady & Sons on Friday, June 13th from 10 am to 12 pm.
The event is free; 350 wristbands to be distributed starting at 9 am.
Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!