Reviewed: Oct. 7, 2009

we got collard greens in our CSA and my not being very fond of southern food was so excited to find this recipe. We couldn't find peppered bacon so we used side meat (cooked twice as much needed to get the fat content and saved the rest of the meat to make a scramble in the morning). It was so flavorful with a little bit of spice. I think we found a recipe for any time we get collards again!

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swallowthstars

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Reviewed: Apr. 8, 2009

I've been making this Brazilian collard recipe for a year now. Finally getting around to review it. This is the only way I will ever do collard greens. Works well with Mustard, turnip, and Kale also. Thanks for the recipe!

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on time cookin'

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Reviewed: Jan. 2, 2009

Look no further - this is the best collard recipe ever!

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gamecockgal

Home Town: Aiken, South Carolina, USA

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Reviewed: Sep. 21, 2008

Tasty but too spicy. I would probably start with 1/2 tsp of cayenne and then add to taste. I did mine in the crock pot for about 8 hours after browning the salt pork and onion in the pan.

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TYRIX16

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Reviewed: Sep. 8, 2008

WOW! These collards are excellent. I served them at a big family dinner. Everyone raved about the dish. My father who's been making collards since before I was born asked me for the recipe. That's a HUGE compliment! If I make them again when there will be a lot of kids I may half the cayenne pepper so the collards can be enjoyed by the little ones as well. Thanks for this great, great recipe!!!

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Karen Cooke

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Reviewed: Jan. 2, 2008

Being raised in the south I grew up on Collards but as an adult I had never cooked them until this year. I made them for New Years Day and they were great. My husband never had Collards and he loved them. My 28 year old daughter said that these were her new favorite dish. Needless to say I will be using this recipe quite a bit

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Noel

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Reviewed: Dec. 21, 2007

I grew up on all types of greens but these were AWESOME! I love the smokey spicy flavor and the red wine vinegar took just enough of the bitterness away without depriving the green of its fresh garden taste.Love it!

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AMK

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Reviewed: Nov. 12, 2007

This was an excellent recipe. I didn't have any peppered bacon so I just used regular bacon and added a LOT of pepper. Not quite the same, I'm sure but still very good. Thank you for sharing.

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VALENE

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Reviewed: May 7, 2007

I omitted the chicken stock and the wine vinegar. My husband doesn't like soupy collards. This recipe is very tasty and simple.

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CRUMPH

Cooking Level: Expert

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Reviewed: Apr. 12, 2007

These greens are sooooo good! I can't believe that there are only 5 reviews for this dish. If I could I would give this ten stars. Definetly a keeper in my book.

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BSHEMYSHUA

Cooking Level: Intermediate

Home Town: Oak Park, Illinois, USA

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Reviewed: Aug. 7, 2006

Good taste. I used frozed greens, and added Jalapeno peppers.

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Sunshine

Cooking Level: Beginning

Home Town: Oklahoma City, Oklahoma, USA

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Reviewed: Jun. 25, 2006

My neighbor's whiney little 7 year old stopped in as these were getting done. He hung around until I offered him a taste (He's like Mikey - He hates EVERYTHING). As it turned out, a taste wasn't enough. He asked for some in a bowl - which I gave him. He left and a few minutes later, the phone rang - it was his mom wanting the recipe. This isn't my review - it's Kenny's. Thanks for sharing!!

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TWONAUGHT7

Cooking Level: Expert

Living In: Virginia Beach, Virginia, USA

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Reviewed: Nov. 17, 2005

These greens ROCK!! I gave the recipe to my mother and she made them exactly as written only she used "peppered salt pork" (all we could find)so she didn't use quite as much as called for. You can adjust the "kick" with the cayenne pepper. My 7 year old granddaughter ate two helpings. This will be my new greens recipe. Thanks for sharing.

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BJM5596

Cooking Level: Expert

Home Town: Mineral Wells, Texas, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Jul. 22, 2005

I've used this recipe for years, but I substitute Smoked Pork Hocks or Salt Pork for the bacon. If using the pork hocks, use whole and then cut the meat off and return it to the pot when finished cooking. Excellent taste!

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