Reviewed: Oct. 27, 2009

Pretty good! My first time making it and I was impressed at how simple and economical it was. Taste quite close to the collard greens I get at my local Jamaican restaurant. I ended up tossing my finish collard greens (drained) with some Quinoa that had been also cooked with onion, garlic,a dash of ground cumin, a dash of ground pepper, and adobo sauteed in extra virgin olive oil. Delicioso!

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Ds R.

Cooking Level: Intermediate

Home Town: Sabana Grande, Sabana Grande, Puerto Rico

Living In: Bronx, New York, USA

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Reviewed: Sep. 13, 2009

This was excellent. I recently went to a vegan restaurant and had some collards, and could not figure out how they got the smokey flavor that I love. This recipe seemed like the best vegan one on the site, and I thought it was excellent! A couple notes: I used about one pound of greens (just one bunch, i don't believe I weighed it), but kept the other stuff the same. I cooked them for the time said, but I definitely recommend making this the day before, letting it sit in the fridge for flavor and texture, and heat it up with some butter/margarine and salt. This way the flavor really soaks in, and the greens aren't as crunchy. (I kinda like em mushy!)

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dixeychik

Cooking Level: Professional

Home Town: Chicago, Illinois, USA

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Reviewed: Jul. 19, 2009

This was a very good recipe. I had some diced ham so I added it. My husband really commented very favorably, said it was the best he'd ever tasted. I added the molasses, brown sugar and smoke, after I started cooking....because that's when I came across this recipe. Will definitely use it again.

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LEIBROOK

Home Town: New Orleans, Louisiana, USA

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Reviewed: Nov. 9, 2008

Excellent basic collard greens recipe. Don't worry that the greens will be sweet because of the molasses and brown sugar- all they really do is cut the bitter taste of the greens, resulting in smooth-tasting collard greens. There is nothing fancy about this recipe- it's just a really nice, basic way to cook your collard greens for an everyday meal. I only rated it a "4" because the recipe should indicate that the stalk of the greens must be removed prior to cooking- a greens newbie would probably think the stalks are to be left attached, like with swiss chard.

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Citron

Cooking Level: Intermediate

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Reviewed: Aug. 16, 2008

OK, this isn't quite the traditional recipe but I was looking for one without all the added fat.(I don't care what you say, draining them after cooking with salt pork or ham hocks is still leaving a lot of fat - just refrigerate it and see!) I didn't have molasses,added a few drops of Tabasco and cooked them for an hour. They were excellent! I used the fresh prepackaged collard greens - already cleaned and chopped. Thanks for a tasty, healthy recipe!

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janmac59

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Aug. 11, 2008

This is an excellent recipe ... I followed it exactly, other than cutting it in half (there is just two of us)... I didn't find them overly-sweet at all, and didn't think the liquid smoke was too much ... I thought it was right on ... we don't eat pork, so cooking with ham hocks and all that is not an option ... this was perfect ... thanks!

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DOLLCHIQUE

Cooking Level: Intermediate

Home Town: Ellijay, Georgia, USA

Living In: Cleveland, Georgia, USA

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Reviewed: Jul. 19, 2008

I haven't cooked collards before, but I have tons in my garden. I didn't find this recipe too sweet at all, but then I had 2 pounds of greens AFTER trimming them. I used the whole tablespoon of liquid smoke -- I put in half at first, but found I wanted more smoke flavor, so put in the rest. Really good!

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L.A.B.

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Reviewed: Jun. 27, 2008

This recipe was a experiment for me, as, northerner that I am, I've never had "greens" before. But, having planted some mustard in the garden, I thought I'd try this recipe with some mustard green. We enjoyed the flavor of this recipe very well. I'm not sure that "greens" will become a staple of our diet, but this was a tasty new trial.

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BARNKITTY

Cooking Level: Expert

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Reviewed: Jun. 16, 2008

the sweetness was a bit different, but still very good. i added tabasco to mine and had to cook them for a longer than the 30 minutes required (more like 45-55) to reach desired tenderness. over all though, they were very flavorful and a huge hit at the dinner table.

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LaurenO

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Reviewed: Apr. 8, 2008

Pretty good! I have never had or made collard greens before so was looking for a recipe. I know the ham/smoked flavor is traditional but it's not a favorite flavor of mine-I might leave it out next time. Husband loved it though!

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JENNYLYN1

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2008

Like others, I grew up on collard greens with turkey/ham hocks. Now that I'm eating healthier this was a GREAT alternative for me. I cooked these collards last night (March 9th) and enjoyed it immensely. Even though I had no molasses on hand they turned out wonderful. My meal plan last night was: Grilled Tilapia, Buttered Corn and Billy's Favorite Smoky Collard Greens. I loved the greens and I only cooked mine for 20 minutes to perserve some of the vitamins. I loved the liquid smoke addition. Thanks for this recipe!

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GodlyMother

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2008

I cooked the collard greens for the first time. I followed the recipe except for the molasses I didn't have. I added a pinch more of the brown sugar and two extra dashes of the liquid smoke. I also made some cornbread which he mixed with the greens the way he use to eat it when he was growing up. I am Hispanic and my husband is Afro-American. He enjoyed it and is looking forward to having the leftovers after work.

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BRIGHTM

Living In: Bolingbrook, Illinois, USA

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Reviewed: Jan. 29, 2008

This recipe was the best collard greens recipe I ever tasted. I agree, the liquid smoke is what made it work so well, and I also did not find it too sweet- the "sweetness" offset the slight, natural bitterness of collards beautifully, where there was no bitter taste left at all. This will work for any greens recipe. I will be using this recipe from now on, it's that addictive!

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Periwinkle

Cooking Level: Intermediate

Home Town: Queens, New York, USA

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Reviewed: Nov. 22, 2007

A great healthy and tasty alternative to using ham hocks.

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MIKAMOUSE

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Reviewed: Jan. 7, 2007

I love collards, but this recipe was awful. Back to the usual, collards sauteed with olive oil and garlic.

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Jensternj

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Reviewed: Jan. 3, 2007

The greens were good, but I think that the ingredients were drowned by the "water to cover" part. I used more of the smoke than called and still tasted very little. Collards dont sit flat and therefore I used a a lot of water to cover them. I will try this again by maybe doubling the other ingredients besides the greens and the water. Thanks!

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Sandie

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jan. 2, 2007

Cheap, tasty, and healthy. What more could you want? I'd never had collard greens before and I wanted to try them for their health value, w/out all of the meat. These were fantastic! Very similar to boiled cabbage w/ a wonderful barbeque smell. Thanks!

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DELANIA

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cocoa, Florida, USA

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Reviewed: Jan. 1, 2007

GREENS ARE TO BE PICKED OR CUT OFF THE STEM. WASHED VERY CLEAN (EVEN WHEN PURCHASED PRE- CLEANED). PUT IN A POT WITH ONIONS, SEASONINGS, A GOOD SMOKED PIECE OF MEAT SUCH AS HAM OR HAM HOCKS, SUGAR IF COOKING COLLARDS TO CUT THE BITTERNESS, AND COOKED SLOW ON A FLAME FOR AT LEAST 3 HOURS REPLACING THE WATER AS IT BOILS DOWN. AFTER THE GREENS ARE COOKED THEY ARE TO BE ABLE TO SIT REFRIDGERATED OVERNITE AND REHEATED WHEN READY TO BE SERVED. THIS PROCESS ALOWS FOR THE FLAVORS TO HAVE SET IN JUST LIKE YOU WOULD WITH A GOOD CHILI, POT OF WHITE BEANS OR SOUP. THAT IS THE BASIC WAY THAT MOST AFRICAN AMERICANS COOK GREENS. BELIEVE YOU ME NO ONE IS GONNA WANT TO THROW THEM OUT COOKED THIS WAY! NO, THEY ARE NOT FAT FREE BUT IF YOU DRAIN THEM BEFORE SERVING YOU GET THE FULL FLAVOR OF THE DISH AND NOTHING MORE. THEY ARE HEALTHIER THAN ANY CARB YOU WOULD SERVE WITH THEM. LIUID SMOKE MAKES FOOD LESS AUTHENTIC.

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Yolanda.N

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Reviewed: Jun. 11, 2006

good recipe--loved the liquid smoke effect! I tried broccoli greens instead--we have plenty in the garden--worked out well!

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UARELOVEDBYGOD

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Reviewed: Apr. 19, 2006

This was excellent! Thanks Billy!!

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Raquel

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Billy's Favorite Smoky Collard Greens

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