Reviewed: Aug. 29, 2009

Really good! This was my first time tasting collard greens. The cayenne adds some spice and the vinegar adds some tang, and it's all offset by the saltiness of the bacon. The water from washing the greens was enough to cook it.

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MEDFORD63

Cooking Level: Intermediate

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Reviewed: May 17, 2009

I too have southern back ground and we have always put some sort of pork in with the collard's, but what make's this recipe so good and different is the chicken stock. Plain water just doesn't cut it for me any more... I used a mild hot sauce because of the pepper and it was just great. Thanks for the gift. nan

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nanipoo05

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Reviewed: Mar. 7, 2009

GREAT recipe, but I would change a few things next time. I used 3 slices of turkey bacon and it still overpowered the greens. Also, it only took about 15-20 minutes (on high) for the greens to soften. I added a splash of sugar to help with the bitterness. Pretty good.

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Tara

Cooking Level: Intermediate

Living In: Corpus Christi, Texas, USA

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Reviewed: Jan. 1, 2009

I pretty much do mine like this but I add about a tablespoon of sugar to them.

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Camille

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Reviewed: Dec. 30, 2008

I used 16oz of mixed greens, and turkey bacon. It came out OK, but I'm not big on greens. I'm trying. Mike didn't even touch them.

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zoomer43

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Reviewed: Nov. 26, 2008

I used a 16oz bag of frozen turnip greens in place of the bunch of collards. The other change I made was to add 2 packets of splenda to try and counteract the bitterness frozen greens tend to have. Really really yummy. Will use this for the rest of the greens in my freezer!

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Abigail Dawn

Cooking Level: Intermediate

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Reviewed: Jan. 6, 2008

So easy. I found that the moisture from rinsing the greens was ample to cook the greens. After cooking the bacon (and removing half of the grease) I placed the greens into the skillet with the other ingredients and simmered until tender. I served these on new years day with "slow cooker spicy black-eyed peas" submited by MJ46NY. A delicious combination.

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gabrielglimpse

Cooking Level: Intermediate

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Reviewed: Feb. 12, 2007

Enjoyed the recipe!!!

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Coach Hudacko

Cooking Level: Expert

Home Town: Columbia, South Carolina, USA

Living In: Myrtle Beach, South Carolina, USA

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Reviewed: Nov. 9, 2006

Excellent recipe.

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Lacey

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Reviewed: Nov. 8, 2006

This was my first time cooking collard greens and they came out great! Even my 9 year old loved this recipe.

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ccjgil

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Reviewed: Sep. 4, 2004

Very easy and just as good as my mom-in-laws!

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KINDOFKITTY

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Reviewed: Jan. 1, 2004

This is a GREAT, simple recipe! In fact, I made my New Year's greens last year using this recipe and, when I wanted to make them again this year, realized I had lost the recipe! Thankfully, I've found it and will keep it this time. As one of the true "GRITS" (Girls Raised in the South), I can honestly say this is one of the best recipes for good Southern-style greens I've found! :)

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LILLY6

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Reviewed: Aug. 4, 2003

This was my first time making greens and I was so proud of myself because of this recipe. It took longer than 30 mins to cook but everything worked out. I used smoked hamhock instead of bacon.

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