Reviewed: Jan. 25, 2012

I enjoyed this recipe; it was my first time preparing collard greens. My husband and I liked the flavors! Thank you.

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Reviewed: Jan. 22, 2012

this was more like soup, although the flavor of the collards greens was good. This was my first attempt at collards and would not make this one again - try a different recipe.

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Reviewer:

Erica

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Cooking Level: Intermediate

Home Town: Sheboygan, Wisconsin, USA

Living In: Marietta, Georgia, USA

Reviewed: Jan. 15, 2012

I've looked for years for a vegetarian greens recipe that gives the taste I remember from childhood, when my grandmother made greens with pork hocks. This is it! All I would add is that it totally ROCKS made with turnip greens instead of collards, and is perfect served with apple cider vinegar as a condiment.

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ruthie

Reviewed: Jan. 2, 2012

These were good, although I probably won't make them more often than once a year on New Year's Day! Added 1/2 tsp Creole seasoning, 1 can diced tomatoes (with juice), and 2 Tbsp cider vinegar. Served over brown rice with a recipe for vegetarian black-eyed peas. Thanks!

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Jen the Vegetarian

Cooking Level: Expert

Living In: Tampa, Florida, USA

Reviewed: Jun. 23, 2011

Being a vegetarian, this is great for using up all the collards from our CSA.

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kcmom23

Cooking Level: Expert

Home Town: Hightstown, New Jersey, USA

Reviewed: Mar. 26, 2011

My first try at fixing greens n eating them. Have a lot of kale n collards in thje garden to use so this recipe came in handy as it was what I was looking for. One not using hamhocks. Thankyou will use again

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Reviewer:

dottie

Cooking Level: Intermediate

Living In: Mountain View, Hawaii, USA

Reviewed: Nov. 25, 2010

I cut the molasses completely out, added smoked paprika(my new fave spice), loads of onion and garlic, and vegetable broth instead of water.

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Reviewer:

dawn

Cooking Level: Intermediate

Home Town: Shawnee, Kansas, USA

Reviewed: Oct. 3, 2010

my favorite greens receipt of all time!

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AZ Organics

Cooking Level: Expert

Home Town: Edmonds, Washington, USA

Living In: Phoenix, Arizona, USA

Reviewed: Aug. 3, 2010

Ok, but pretty bland.

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Reviewer:

katie

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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