My first time cooking collard greens - and I picked an amazing recipe!! Definitely needs more bacon - I used 1/2 pound of thick cut pepper bacon for 1 pound of collard greens. Also they needed to cook longer - I cooked mine for about 1 hour and 15 mins before they were soft enough. I didn't have chili flakes so I used just a pinch of cayenne pepper and also used about 2 tbpns of brown sugar to cut the acidity. Great taste!

Reviewed On: Nov. 30, 2008

Very good!! I used 1 1/2 tsp of vanilla extract like other reviewers suggested. Watch the cookies closely - they burn easily! I would suggest either lowering the cook time, the cookies need 10 mins max. They are not as "melt in your mouth" or crisp (but not burnt) as I wanted them to be, not sure what needs to change.

Reviewed On: Nov. 30, 2008

This recipe was easy and great! I used pork butt instead of tenderloin; in a slow cooker the meat cooks for so long that you can use a less premium cut of meat and still end up with very tender and moist meat. Also the carbination on the soda helps tenderize the meat. The pork butt turned out great for a fraction of the cost. Shred the pork when its warm - I cut it into chucnks and cooked this overnight because I didn't want to overcook it (pork can get gummy and rubbery when cooked for more than 8 hours in a slow cooker). I refrigerated it while I was at work and it was difficult to shred when it was cold. I would also suggest using 3-4 pounds of meat and doubling the rest of the ingredients. This makes pretty small servings otherwise. Overall, a very easy and inexpensive meal!

Reviewed On: Nov. 24, 2008