Reviewed: Nov. 13, 2006

This is an excellent recipe I have been doing it for years. The only thing I do differently is add about 1 TBSP honey, or syrup or even brown sugar. This gets rid of all bitterness from the greens. Everyone I have cooked them for loves them even the ones who say they don't eat collards.

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

Reviewer:

Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

Reviewed: Nov. 3, 2006

This recipe is awesome! Use the ham hocks, and even add smoked sausage/kielbasa toward the end of the cooking time. These are wonderful!

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

Reviewer:

karen

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Rochester, Michigan, USA

Reviewed: Oct. 30, 2006

This was easy and excellent.

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

Reviewer:

Elizabeth

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Delray Beach, Florida, USA

Reviewed: Oct. 6, 2006

These are fantastic! They came out exactly as I had hoped. They were great with a roasted pork loin and the Acorn Squash with Apples recipe from this site.

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

Reviewer:

DUBLIN

Reviewed: Apr. 13, 2006

My sister who is very picky, loved them.

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

Reviewer:

MONIQUE9701

Reviewed: Feb. 17, 2006

Pretty good. This was my 1st time cooking greens. I would add something else for some cajun spices to bring out a little more flavor, and would try adding mustard greens too.

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

Reviewer:

J. Weir

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Jan. 2, 2006

THESE ARE THE BEST collard greens I have ever had! I am not a true southern since my mom is from New York and my dad from Minnesota, so after marrying a Georgia boy and living in South Carolina, I desperatley wanted to make collard greens comparable with his mothers. Hubby said these tasted different but were equally good! And surprisingly, I loved them as well. I did alter the recipe slightly though. I halved it because it was only for the four servings and then used frozen collard greens already chopped (only b/c the store was out of fresh though!) I used Goya ham flavoring in place of the ham hocks. Then I added some finely chopped onion and cayenne or red pepper to it as well. SPICY! I will never cook collard greens any other way again. THANKS!

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

Reviewer:

LisaLangley

Cooking Level: Intermediate

Living In: Lexington, South Carolina, USA

Reviewed: Nov. 30, 2005

Too salty. The flavor is good, but I could only eat a few bites before starting to get that drinking-seawater feeling I usually only experience when I've been nibbling green olives. Water didn't help, even. I'm going to try it with water instead of broth, and only one ham hock. Collard greens are naturally good, to me at least, and only need a little flavor, not a lot of salt.

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

Reviewer:

BLAACKBIRD

Reviewed: Nov. 23, 2005

this recipe was great!! I have cooked greens before, but there were not as flavorful as these, this is by far the best and easiest recipe there is.

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

Reviewer:

wanda lee

Reviewed: Nov. 2, 2005

Gotta love the collard greens. I didnt have ham hocks on hand so I used smoked k-basa. Other than that I followed the recipe. I know, I should have used ham hocks, next time I will.

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