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

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.

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!

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.

YOU ARE RIGHT THEY SHOULD BE COOKED FOR HOURS. ANYTHING LESS PRODUCES BITTER GREENS.

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.

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.

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.

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.

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 ******!!!!!!!!!$$$$$$$$$$$$

great

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.

This was very easy and tasted exactly like my mother-in-law's greens.

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!

I only cook Collards once a year - on New Year's Day - so I've never had a favorite recipe .... well, I do now! Salt Pork (or Fat Back) can be used to season the greens but after simmering for two hours what ever meat you use will be falling to pieces so I recommend using ham hocks which have less fat. I didn't have any red pepper flakes on hand so I used some southwest seasoning which contained cayenne. I wasn't sure about adding the vegetable oil at the end but I don't think the final product would have been as good if I hadn't.

Okay, for all of you who don't know the right way to eat greens, listen up: FIRST, respectfully forget Brad's recipe above this one -- YOU DON'T PUT SUGAR IN COLLARD GREENS. I am from Georgia and I know. Turnip greens maybe, but not collards! SECOND, you MUST eat collard greens with chopped raw tomatoes and chopped raw onions sprinkled on top (plus pepper sauce if you like it, but if you don't know what this is, forget it, I'm not going into it. Well, okay, I'll try. Suffice it to say it's peppers stuffed into a bottle of white vinegar and left to sit either on a shelf (how the oldens did it) or in the fridge for a few months, then you sprinkle the juice on the greens -- but don't ask me what kind of peppers. I just know they're green, medium hot, and I know them when I see them). THIRD, if you don't want the fat of hamhock or salt pork, you can use smoked turkey wings and the flavor is still quite good. But whatever you do, DON'T try to cook collard greens without some kind of salted meat.

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!

Great recipe! I used this recipe to make collards for the first time. At the suggestion of a native southern woman (my boyfriend's mother), I skimmed the fat off of the top of the water before I added the collard greens. She said that this would keep the greens from being too greasy. Apparently, a lot of the flavor is in the water, because the collards turned out great with a wonderful, smokey flavor. One note for novice cookers (like myself): be careful with the red pepper flakes. They can overpower the greens if you accidentally add too much.