This recipe was delicious and healthy, though it didn't quite have the flavor that I expected. I added more ginger root and some hot sauce, and omitted the salt, and it was perfect. YUM!

Trying to learn to eat the South Beach way, I thought I'd try this healthy version of collards. AWESOME! I wasn't sure about this combo of seasonings, so I started with a little less than what was called for on the allspice, ginger and tumeric and then seasoned to my taste. A little cayenne pepper finished it off. Don't forget the lemon juice--it's essential. The dish is very pleasing to the eye as well. I can't wait to make it again and show it off to my friends. I'm eating this whole skillet myself!

Easy to make, really good. A good way to make collard greens healthy.

After boiling the greens and draining them (saving the liquid for sure!), I used a cast iron skillet for the final steps. Green pepper needs to be sliced fairly thin. This was aromatic, just spicy enough, colorful and delicious!

This was my first time cooking collard greens and I was looking for something non-traditional; and by that, I mean "southern-style." This was really tasty! Some changes I made, I didn't have quite a pound of collard greens (only 11 oz), and I used a whole onion and a lot of pre-minced garlic. I followed the rest of the spicy exactly. I felt that it was a little too gingery for my liking and if I make it again, I will half the ginger. It overpowered all the other flavors. I would probably also toss out half of the reserved water next time; I cooked for the said amount of time but it was still quite watery and I am rather impatient. It was still quite good though! I also only divided this whole dish between two people and served with a tilapia fillet. I was surprised to see that all of the ingredients were key players in detoxification so that's a plus!