The reviewer gave this recipe 3 stars. This recipe averages a 4.35 star rating.
Reviewed: May 21, 2009
Make sure you use smoked ham hocks, not regular ones as listed in the recipe for great flavor. Forget the oil; it's not needed. Taste the collards part way through the cooking time to see if they need the sugar. Like other vegeatbles, if very fresh, they won't need it. If older, they will. Add a splash of cider vinegar near the end of cooking and use only four cups of water unless you want tons of pot likker. The recipe is ok. Because the recipe calls for ham hocks, not smoked hock and adds the oil, I'm giving it a lower rating. And don't forget to serve it with hot peppa sauce! ;o)
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Oshkosh, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Jan. 25, 2009
Better than what I had at Sylvia's in Harlem earlier this year (don't tell them though!). I used leftover Christmas hambone. It goes excellent with cornbread. I recommend soaking the leaves for sure, especially if they're a little old looking.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.35 star rating.
Reviewed: Jan. 11, 2009
Take it from a TRUE Alabama girl, this is not exactly how to make REAL SOUTHERN collard greens. First, you must cut out all the thick stems. Discard them. Chop greens and cook as direted in this recipe with hamhocks. I use a pressure cooker and pressure them for 45 minutes. After the steam is released, take off the top and add at least 1/4 bacon grease. Nothing else will do, arteries be damned! Cook down until no liquid is left. If using a tradition stove-top method, add the bacon grease after the two hours of cooking. This is the method used for generations in my family. AWESOME! The more bacon grease the better.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 23, 2008
I thought it was okay, but nothing great. First it was way too greasy. Then the ham hocks, once cooked the chunks were too big, I think they should have been cut somewhere along the way. At the end, they made my stomach sick. The sad thing is, I love greens, but this was not what I was expecting.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: May 7, 2008
add some white suger and its a winner!! I add garlic sometimes aswell, but the hot and sweet is what really sets it off for our family
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Jan. 23, 2008
Just a little note from another "Southern Belle", suger is sometimes used in greens(even collards)to cut the bitterness. Greens only sweeten after the first cold weather gets to them. My grandparents and parents farmed greens for years and this is what they taught me.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 26, 2007
These were fabulous! I let them cook for even a couple more hours, I figured it couldn't hurt. Great flavor and very simple! Thank you!
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Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA
Living In: Jacksonville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Feb. 4, 2007
Coming from a Southern gal ~ this is terrific! Made this recipe for New Year's Day (exactly as recipe is stated). My guests loved the collard greens. When my grocer put collards on sale, I bought 4 bunches and made a huge pot for freezing. Yes, that good. YUM! Thank you for sharing.
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Cooking Level: Expert

Home Town: Atlanta, Georgia, USA
Living In: Snellville, Georgia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.35 star rating.
Reviewed: Jan. 16, 2007
YOU ARE RIGHT THEY SHOULD BE COOKED FOR HOURS. ANYTHING LESS PRODUCES BITTER GREENS.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Jan. 4, 2007
This recipes turns our collards as good as my grandmother's. I have cooked collards according to this recipe several times and always get rave reviews.
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Cooking Level: Expert

Home Town: Bishopville, South Carolina, USA
Living In: Columbia, South Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Jun. 29, 2006
This is how I was taught to make collards by a dear friend from North Carolina, with 2 changes - no oil, and a splash of cider vinegar is essential. When the greens are fully cooked, I remove the ham hocks, shred the meat, and add it back to the greens. One tip for when you're prepping - I wash the cut collards in my sink 3 times, adding baking soda to the first wash. This helps remove some of the bitterness.
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Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA
Living In: San Marcos, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Jan. 29, 2006
Very good. We liked this recipe alot. I have made this twice now and the second time i used chrizzo instead of ham and left out the chili pepper flakes.. Made it alot more spicy but everone at the potluck loved it. Bowl was empty when i took it home. We like it made both ways equally as well. Will make this again and again.
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Home Town: Rockford, Illinois, USA
Living In: Davis, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Dec. 10, 2005
I recently discovered that I like collard greens. Now I don't have to go to my favorite restaraunt to get them. These were wonderful. My husband loves them too.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 8, 2005
this was the best recipe ever my wife and kids loved it if i were not married i would marry this recipe ooh Tina V.Hare thank you i love it please eat this recipe, i love it it didnt even take that long. THX ******!!!!!!!!!$$$$$$$$$$$$
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Jan. 16, 2005
great
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 25, 2004
I took the advice of a friend and through garlic in when boiling the hamhocks. Also, I had to simmer them a bit longer becaue they were a bit hard at first.
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: May 30, 2004
This was very easy and tasted exactly like my mother-in-law's greens.
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The reviewer gave this recipe 0 stars. This recipe averages a 4.35 star rating.
Reviewed: Dec. 31, 2003
This was the first time I have ever attempted greens and it turned out great. (Yes, the veg. oil is necessary! :) ) I just simmered for 30 -40 mintues though, that was all it needed! Thanks for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 24, 2003
This was the first time I made these myself. I grew up eating collard greens, but it was usually my mom, and then my husband who made them. When it came time to add the greens to the pot, I was afraid that there wasn't enough water to support the simmer time, so I added more. The pot was so big and the greens filled it to the top. They turned out great in spite of the extra water. I do realize now, that I didn't need to do that. I will make this recipe again. Thank you!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.35 star rating.
Reviewed: Mar. 30, 2003
I did not like the recipe at all, but my husband did so I gave it 2 stars. It just did not have enough flavor and almost all of it went to waste. I will not make this again.
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