Good recipie except it calls for simmering medium shrimp for twenty minutes. That turns them into pieces of rubber. Cook them only long enough to turn opaque all the way through then serve. Good rule bring to simmer add shrimp when it comes back to a simmer they are cooked.

Reviewed On: Jul. 26, 2009

Wonderful success with my older parents. I am the designated greens cooker (usually collards) for family dinners. I thought I would try this "greens and beans" recipe as a change. It was a major success. They not only wanted the recipe but took home the little that was left in "people bags". Easy and delicious. And "greens and beans" was a catchy name they liked too. I briefly cooked the onions in the olive oil. A dash of your favorite hot pepper vinegar will brighten up the greens but I elected to just put the bottle on the table and let each adjust for their taste.

Reviewed On: Jul. 13, 2009

I had my Mom and Dad and brother over for a family dinner. Served this along with baked Red Snapper and beans and greens (from this site) It was a major hit they took seconds and thirds and asked for some to take home and wanted the recipie. Only change I substituted 1/4 head of red cabbage for 1/4 of the green cabbage to add additional color. Be sure to keep very cold to preserve crispness. I did a ice bath by setting glass bowl in large stainless steel mixing bowl half filled with ice and tossed occassionally. Kept it perfect over a prolonged dinner. I think we have seen the last of the mayo based coleslaw at my house.

Reviewed On: Jul. 13, 2009