SORT REVIEWS BY: DATE

| RATING | MOST HELPFUL

Reviewed: Aug. 19, 2008

Dee-lish-us! This recipe was my first experience with collards greens. And am I ever glad I bumped into it. I love to cook with beer and wine, and we were given a nice big bunch of collards from a friends' garden. So I thought, "what the heck!" So, so, so glad I made this recipe. I've made it three times so far in two weeks. I double the cayenne since my wife and I like things on the spicier side. I used chicken broth for one meal, and used vegetable broth for another. All depends on what you like. Both can be used. I think the ingredients that really have a major effect on the flavor is the bacon and the beer. I used a Stout beer for my dish. Nice and foamy, and thick. Great, great flavor. I also used 'real' peppered bacon from my local butcher. Not that Oscar Mayer . (My apologies to Oscar Mayer, but there is worlds better bacon out there.) =) THANK YOU FOR SHARING THIS RECIPE! It is easily in my top 10.

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

Reviewer:

Metalsman

	Cooking Level: Intermediate
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jan. 4, 2008

This was my first time making collard greens. I actually did not think I even liked them before, but somehow got a craving for them. This recipe was wonderful! I attempted to guesstimate the cayenne pepper measurement, and got a bit heavy-handed, so they were pretty spicy, but it grew on me! I enjoyed the burning sensation. :) I will certainly be making these again, although I won't be taking the leftovers to work, since everyone thought I was having a liquid lunch!

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

Reviewer:

CAT22WOMAN


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Sep. 21, 2007

I had never cooked collards before but I like how this recipe turned out. I had to make some substitutions since I did not have everything on site..I used a small amount of cured chorizo sausage in place of the meat and it added a nice flavor. Don't think I'll be making these greens again, but not because of the recipe. They just didn't bring me the "southern comfort" I was looking for.

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

Reviewer:

starrwit

	Cooking Level: Beginning Home Town: Daytona Beach, Florida, USA Living In: Cape Canaveral, Florida, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jun. 27, 2007

OMG! So good! I added a little lawry's season salt. Duplicated with frozen black-eyed peas-they were good also.

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

Reviewer:

NANCIG

	Cooking Level: Expert
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: May 7, 2007

This recipe turned our really well. I make collard greens often and the beer added a great flavor. I changed two things in the recipe: I ended up using a package of salt pork instead of the smoked pork chop (the brand I use isn't very salty and ends up more like a thick cut bacon) - the other thing was to add about 6 drops of Chile Oil to my browning onions. I like my food a little spicy and this did the trick. This recipe is very easy and even my friend who hates cooked spinach like this.

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