Reviewed: Apr. 27, 2012

Delicious! I added a can of rinsed black eyed peas at the end and heated through to make this a vegetarian main dish. I served it with rice and a corn casserole.

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Reviewer:

kapaleen

Cooking Level: Intermediate

Home Town: Delanco, New Jersey, USA

Reviewed: Feb. 25, 2012

Hubby said he liked the texture but recipe too sweet. I want to love greens but I just don't :(

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jolley900

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Chicago, Illinois, USA

Reviewed: Feb. 20, 2012

I replaced vegetable oil with olive oil, eliminated the butter and added fresh garlic to taste and, VOILA! This recipe is to die for!

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Suzanne0422

Reviewed: Feb. 19, 2012

Excellent alternative to the usual ham hock greens recipes! (I like the ham, but sometimes you want it to be vegetarian.) And this recipe is very quick and easy. These are sweet and tangy just like the recipe says, but you still get the flavor of the greens. I used more onions, I would recommend using a whole onion. I had about half the amount of greens the recipe stated and didn't realize it, so I had too much dressing. So make sure you check the package if you're using packaged greens like I did.

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starmamac

Cooking Level: Beginning

Reviewed: Jan. 21, 2012

Best collars greens ever, and no pork for an added vegetarian bonus!

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Reviewer:

theParkers

Reviewed: Jan. 2, 2012

OMG, I'm a southern girl that doesn't care for traditional collards. Love these! Bought a bag of collards and kale for New Year's luck and had planned on making the simmered greens for the hubby. Found this recipe after finding the kale chips (yummy as well) and thought I'd try it. Hit with the whole family! Definitely adding to the recipe box. THANKS!

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Reviewer:

Feisty Dog

Reviewed: Dec. 20, 2011

as an old white guy from the North taught by an old black woman from a tenement farm in Mississippi in how to cook and enjoy greens..you know with all the fatty body parts of the pig....and to find this that tastes as good and is a whole lot healthier...thank you

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Reviewer:

dwhite0849

Reviewed: Dec. 19, 2011

My family loved these greens. They have enjoyed collards sliced thin in green salads and cole slaws, and have enjoyed collards the old southern way, but this is absolutely their favorite recipe for greens to date. I was late getting to the table the first time I served these, and there were hardly any left for me to even taste them (and yes, I love them too!).

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Reviewer:

bomackin

Reviewed: Nov. 18, 2011

These are the most delicious collard greens I've ever eaten. This method allows the greens to retain some texture and crunch (and likely loads more nutrients) than those recipes that "cook the greens to death". I omitted the onion and didn't miss it...just simple, delicious greens. This is a new addition to our Thanksgiving meal.

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Reviewer:

Sugaree1485

Cooking Level: Intermediate

Home Town: Hattiesburg, Mississippi, USA

Living In: Starkville, Mississippi, USA

Reviewed: Oct. 3, 2011

My husband and I both like the recipe especially the dressing, but I will say that I don't think I cooked the greens enough as they were still hard to chew (be warned). I also used about 1/2 the butter, just because of the fat involved.

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