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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Millie M.

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 'pot liquor' and use it again, but the flavor wasn't as good . Wonderful recipe! Thank you :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kurlyy1

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Teffy

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

partin07

Reviewed: Aug. 11, 2008

don't need the salt pork (at least I dont think so)...I like cider vinegar on my greens too.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

WSBLEND

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Longwood, Florida, USA

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.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Teresa L. Gab.

Cooking Level: Intermediate

Home Town: Falls Church, Virginia, USA

Living In: Dallas, Texas, USA

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!

Was this review helpful? [ YES ]
27 users found this review helpful

Reviewer:

Mulligan!

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.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Kaiser Mike

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!

Was this review helpful? [ YES ]
5 users found this review helpful