Reviewed: Oct. 23, 2009

This was my first encounter with collard greens (eating or cooking) and i was thrilled with the results! First time collard cooks might want to look up preparation instructions. I found a video on youtube and am glad i looked since i wouldn't have washed and cooked them properly otherwise. Don't eat the stems :)

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jessica is cool

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Reviewed: Feb. 26, 2009

Tasty! I didn't use the butter in the sauce, and I added a little garlic with the onions. This recipe made me want to go buy more collards!

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Carie

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Reviewed: Oct. 17, 2008

This was my husband and my first attempt at eating collard greens and I'm sorry to say it was not a good experience. I can see how this recipe would be good if you liked greens already, but didn't make the cut for those of us who aren't such big fans of greens.

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dlancaster

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Reviewed: Sep. 10, 2008

Mixed because I loved the taste of the dressing (just didn't add butter though) but I guess I just don't like the taste of collard greens. never had them before, but was too bitter tasting for me.

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rmreevesolis

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Reviewed: Jun. 23, 2008

Delicious and quick. I felt that the flavors were well balanced. I halved the recipe (approximately...) and I didn't think the dressing was too strong, loved the ginger flavor. My mother loved it too and she hates greens, which is saying something.

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all4orange5

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Reviewed: Jun. 6, 2008

I like cooking with ginger, so this recipe works well for me. Very unique, and delightful.

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Erick

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Reviewed: Apr. 7, 2008

i made this and it was soooo delicious. i was literally craving it for days afterward and that's unusual for me. very good!

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birdiebones

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Reviewed: Apr. 2, 2008

Very good Recipe. I added fresh garlic to my taste with the onions as they sauted.

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AKHINES

Cooking Level: Intermediate

Home Town: Evansville, Indiana, USA

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Reviewed: Mar. 27, 2008

The vinegar/honey flavoring is way too strong, and this recipe calls for a lot of butter. The overall taste is just weird. I definitely will not make this again.

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Amanda from MA CT NJ

Cooking Level: Intermediate

Home Town: Wilbraham, Massachusetts, USA

Living In: Stamford, Connecticut, USA

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Reviewed: Jan. 4, 2008

i thought the ginger is too strong for greens that already have a pretty strong flavor. i liked the honey and vinegar, though.

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JOBEBBE

Living In: Hengyang, Hunan Province, China

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Reviewed: Dec. 9, 2007

This is pretty good! I also omitted the butter. A bit sweet for me...I will use a little less honey next time =). Thanks!

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Dietitian Christine

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Reviewed: Nov. 29, 2007

Absolutely delicious!! Didn't add butter to sauce, and thought it was much nicer, and lower in calories. Great use of collards.

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RACROBIN

Living In: Denver, Colorado, USA

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Reviewed: Oct. 23, 2007

OK, so if all greens tasted this good, I'd eat them ALL the time.

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j.e.dore

Cooking Level: Intermediate

Home Town: Healdsburg, California, USA

Living In: Coronado, California, USA

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Reviewed: Sep. 7, 2007

My daughter ate her greens and liked them!! I had some frozen cooked greens in my freezer that my husband has been wanting me to do something w/ so I used this recipe. Since my greens were previous cooked, I simply thawed, drained, and added them to the sauteed onion with Pam butter spray instead of oil. I omitted the butter and used jarred ginger. This was so good, I can't wait to give this recipe to my sister-in-law. I can't wait for my greens to grow this year b/c of this recipe! Thanks!

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