This came out watery (about the consistency of something you could mix into black bean soup). had to add more than twice the amount of beans, extra breadcrumbs and still had to stir in a rice/quinoa/cheese mixture that I blended in the food processor first to get it even close to holding a patty shape. And even now it's not quite right. A big waste since I added so many more ingredients

Reviewed On: Oct. 24, 2011

This is a basic greens recipe. Cut the leaves of the greens off of the tough stems to make them more tender (this should decrease your cooking time) but if you leave the stems on, just make sure you cook them until they're nice and tender. I can get by with about a cup of broth, not 3. Also, the red pepper intensifies in flavor while the greens cook, so a little goes a long way. Serve with Tabasco sauce and vinegar for a really yummy treat. And as a side note, you can make them vegetarian by omitting the bacon and using vegetable broth instead of chicken broth, still delicious, and healthier too!

Reviewed On: May 24, 2010

I usually try to make recipes exactly as written the first time, but I used only 1 1/2 C sugar for this one. Since I was modifying, I used applesauce in lieu of oil as well. It was perfect and I'm glad I didn't use the full amount of sugar, I could even see cutting back to 1C. I think it would be great with whole wheat flour as well and will try that next time. The blend of spices is just perfect an not too strong even for my young kids.

Reviewed On: Oct. 1, 2009