The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 26, 2009
This is the first time I have EVER cooked collard greens I am truly happy with. I am a cooking novice so I had to throw the first batch out: I used chicken broth instead of chicken stock, which made the greens too salty; they were inedible. After I searched this site for a basic chicken stock recipe, however, my greens were absolute perfection. This recipe rocks.
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Nia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Oct. 16, 2009
These are the best. We have family and friends that gorw collards and very year I'm asked to make these. I can't wait, in a few more weeks, I can make these bad boys. I like others used red wine vinegar, I love pepper vinegar and I'm sure that would work too. just cause that is what I had, and I used fresh salted pork, not store bought.
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Cooking Level: Expert

Home Town: Annandale, Virginia, USA
Living In: Swansea, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 25, 2009
Wow, these are the best greens I have ever had, and I am southern-bred so that says something. I mixed a half a cup of these greens and a bit of country sausage with my grits for breakfast this morning. Dee-lish!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 21, 2009
This is it: this is the one for me. I think I'm going to marry this recipe, because I will never use another greens recipe for as long as I live. Now, not only is my husband happy I can make something that actually tastes good, but my kids eat it, and I don't think I've ever had greens anywhere near as good as this recipe makes them!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.85 star rating.
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Reviewed: Mar. 26, 2009
Very good - similar to what MIL used to make. I skipped the salt pork because I didn't have any and used a ham shank because I did. Thanks for the recipe!
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Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Feb. 3, 2009
These were great! I'm not southern so collard greens were a bit of a mystery to me. Not anymore! I did have to make some adjustments. I used leftover Christmas ham, cubed, and a total of 1 quart of liquid for 1 pound of collards (one can of lowfat chicken broth, a can of water and a bouillon cube). I completely forgot the vinegar, but it didn't need it. It was delicious. I'm going to try the leftover liquid with some Brussels sprouts.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jan. 30, 2009
I was a little skeptical of the sugar in this recipe and tasted it at intervals to see how the sugar blended. By the time it was done cooking you would never know there was sugar in it. The only things I will change when I make it next is to leave out the salt pork and use smoked hocks. I also chose to leave out the red pepper flakes and the vinegar because I used Tobasco sauce which is my personal favorite.
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Cooking Level: Expert

Home Town: Stratford, Connecticut, USA
Living In: Newtown, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Oct. 21, 2008
This is the best greens recipe I have tasted. Don't leave out the salt pork. I made these for a fish fry the night before. Everybody raved about these greens. My husband's family didn't think I had it in me. I also added smoked neckbones.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 28, 2008
I usually just make greens with hamhocks or neckbones with salt and pepper and they are so good made the basic way! However, these were delicious! I am torn as to which way I like better! I did save the 'likker' and use it again, but the flavor wasn't as good . Wonderful recipe! Thank you :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 17, 2008
I just started making/eating greens and found this recipe. I used Andoulli chicken sausage to try and reduce calories and it was fantastic! I froze all the leftovers for future lunches.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Aug. 18, 2008
This was my first time making Collards and i tell you, being a southern gal... This is the best! I will never go back to can greens again! Like others i only used about a pound of ham hck... left all the other salty stuff out. There's no need. Really the chicken stock flavors it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Aug. 11, 2008
don't need the salt pork (at least I dont think so)...I like cider vinegar on my greens too.
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Cooking Level: Expert

Home Town: Clearwater, Florida, USA
Living In: Longwood, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
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Reviewed: Feb. 14, 2008
I am a country girl at heart and this recipe truly delivered a nice updated taste.I let these set for awhile to absorb as much flavor as I could get and then reheated just before serving. We have had greens at our new years dinner since I can remember these where a hit even with my teens. I will have these as a stable on our table. Thanks for the recipe.
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Cooking Level: Intermediate

Home Town: Falls Church, Virginia, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jan. 2, 2008
My mother and grandmother made collard greens every New Years Day for as long as I can remember as these are just as good (if not better). The hamhocks are crucial to the recipe and I would suggest cooking them in the stock for at least an hour before putting the greens in. Thank you for the recipe! Warmed vinegar on the side is also a great plus!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 28, 2007
Delicious. I made these w/ the leftover honey-baked ham bone and they came out great! Didn't need any extra salt because the ham and chicken broth are already so salty.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Feb. 15, 2007
I added thinly sliced radishes and chopped hard boiled egg to each bowl, topping the greens. I also rinsed what salt I could off the hocks. This was sooo good. Definately a keeper!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.85 star rating.
Reviewed: Dec. 27, 2006
A very full-flavored dish--a little salty, but otherwise quite good.
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Mc Farland, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Mar. 27, 2006
I am a Texas hillbilly and have eaten greens all my life. This was delicious even to my city slicker kids. They ask me to make them again. Who needs red wine vinegar? These are delicious right out of the pan.
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Cooking Level: Beginning

Living In: Irving, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.85 star rating.
Reviewed: Jan. 16, 2006
Wonderful way to cook greens of all types. I use 2 tablespoons of apple cider vinegar along with the red wine vinegar. I allow the pot liquor to cook at least 3 hours prior to adding greens. Also the left over liquid can be frozen for use later. I remove the meat and other large solids prior to freezing. Makes a great meal!
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Cooking Level: Intermediate

Living In: Denton, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jul. 11, 2005
Awesome. My "Southern" friends said I have them beat!!!
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