Reviewed: Apr. 1, 2010

Excellent recipe--just how my grandmother's always made them. Don't forget to splash them with vinegar before devouring them. :)

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2 users found this review helpful

Reviewer:

KitchenWitch

Reviewed: Dec. 23, 2009

This recipe is great! I'm from the south (Alabama) and this recipe is just like my grandmother's! One thing.....you DO add sugar to collards. An earlier posting said to add sugar to mustards...not collards......not so!!

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5 users found this review helpful

Reviewer:

Missy

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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20 users found this review helpful

Reviewer:

CJ McD

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Oshkosh, Wisconsin, USA

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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10 users found this review helpful

Reviewer:

ilawhorn

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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12 users found this review helpful

Reviewer:

SUZANB

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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3 users found this review helpful

Reviewer:

Yolanda

Home Town: Calexico, California, USA

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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3 users found this review helpful

Reviewer:

csmith14

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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504 users found this review helpful

Reviewer:

ladybug71

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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3 users found this review helpful

Reviewer:

Michele

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Jacksonville, Florida, USA

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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6 users found this review helpful