Reviewed: Feb. 11, 2012

The proportions of kielbasa are too high and out "12" servings was enough for 4, but w/a ton of extra meat. I'd half the meat suggestions next time. Also, I combined the ingredients more quickly than they said to save time and it was still a wonderful, yummy soup - and I'm glad I didn't waste the extra 45 mins. cooking it.

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Reviewer:

SwanSwan

Reviewed: Jan. 14, 2012

What a great recipe! It is always hard to find recipes for extra collard greens, but this one is perfect!

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Reviewer:

Bonnyr26

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

Reviewed: Nov. 23, 2011

Made the crockpot version and loved it. Extremely tasty when following the recipe exactly. It's a little greasy because of the sausage, but the taste is worth the splurge.

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Reviewer:

simplechef

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Scottsdale, Arizona, USA

Reviewed: Nov. 7, 2011

I made this almost exactly as written, leaving out only the bacon (but I did use bacon fat to cook the onions, etc.). This soup was really delicious but it cooked FAR too long and the potatoes and beans were mushy. I will make this again cooking it probably half the time. Other than that, this was yummy!

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Reviewer:

TABIJO

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Reviewed: Oct. 18, 2011

Delicious soup and a great way to use collard greens! Came out great in the crockpot! Fried 4 slices of bacon, onion and garlic, drained and put in bottom of crockpot. In same pan (minus the bacon fat!) i sliced up one pound of lite kielbasa, put cut and washed collard greens on top and let it cook down a few minutes. Added that to crockpot. To the crockpot I added 2 cut up potatoes, poured 1 container chicken broth over all of it, and cooked on low for 6 hours. Unbelievably delicious and even better the next day. Next time I would cut potatoes a little smaller, and maybe add carrots. You don't need any salt if you make it in the crockpot, the kielbasa and bacon are salty enough.

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Reviewer:

cinjer0

Reviewed: Jan. 10, 2011

Just want to add that you don't need a lot of salt as the Kielbasa and Bacon add enough. I added some before tasting, and it didn't need the extra salt. Also, I only used one can of beans, and fresh collards..it came out delicious! The green peppers ads a nice flavor too!

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Reviewer:

Kristen

Cooking Level: Intermediate

Home Town: Southampton, New York, USA

Living In: South Lake Tahoe, California, USA

Reviewed: Jun. 23, 2010

this recipe is very good it even surprized my husband how good it is!!!

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Reviewer:

Rhonda

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Cooking Level: Intermediate

Living In: Akron, Ohio, USA

Reviewed: Jun. 18, 2010

The total cooking turns the potatoes to mush; great if you want them to act as a thickener. I planned ahead, cut them in good sized pieces and added them during the last 15 minutes. This is really a stick-to-your-ribs meal.

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