Reviewed: Nov. 10, 2009

I tried the recipe verbatim, and this being my first attempt at collard greens I think it came out really well. I wasnt sure what to do with the smoked turkey...so after it had cooked with the collards i shredded it and put in in with them to serve. Bad call on my part...I think they would have been better off on their own. Next time I think im going to try it with onions as another person suggested, they would definitely add some dimension. Low sodium chicken stock is the way to go here as well...with the smoked turkey it would be easy to get too salty.

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chrolivi

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Reviewed: Nov. 1, 2009

Wonderful greens. The first time I've made greens and it was so easy! Having just moved to TN from OR I was getting a lot of flack about my "Yankee cooking," but now my friends are thinking twice. I bought 2 bags of frozen, chopped collards (the store's fresh bunches looked less than fresh) and subbed 2# smoked ham hocks for the turkey. Also I added about 1 tbsp each of onion powder, paprika, and cayenne pepper. I also added about 2 tbsps of butter just before serving. Will def make again SOON. Thanks!

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HurricaneSoccer

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Oct. 30, 2009

I'm from the South, and love traditional, long-cooked greens. Using the smoked turkey is a great alternative to pork. Fresh collards in the fall/early winter are the best to use, if possible. If it's not possible to get fresh ones, bagged greens found in the produce section will work. If they're a little bitter, add about a tablespoon of sugar. It makes a difference and you won't taste the sugar!

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Donna Jeanne

Cooking Level: Intermediate

Living In: Norfolk, Virginia, USA

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Reviewed: Oct. 15, 2009

very good and easy to prepare; tasty with the dash of crushed red pepper flakes

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AquaDog96

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Reviewed: Oct. 15, 2009

Kosher Collards! I could feed these to my Jewish husband because there is no pork in them. One of my black friends exclaimed that they were better than his mother's. Is there a higher compliment?

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JOYCE LITOFF

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 28, 2009

Not bad, not awesome like everyone says, but not bad. They are better than what I was doing with Collards on my own, but there is still something missing from when I've had it made by relatives. "Pork" would be the easy answer, but I've had it with smoked turkey before and I still can't put my finger on what is missing. Or maybe it is Pork, lol. I did add a little vinegar and I enhanced it with the Goya jambon (ham) seasoning, as another reviewer did.

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Sondra BJ

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Reviewed: Sep. 26, 2009

VERY GOOD but seemed a little salty. Since others haven't commented on this it must just be me. Next time I'm not going to add any extra salt and might venture out and try to make my own broth. Also, I only used a couple of tablespoons of oil. This recipe is a keeper!

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connie

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Reviewed: Sep. 9, 2009

These were good I threw everything in a crock pot and used afew hot peppers instead of flakes. Cooked until tender 8 hours on low. Note I cooked turkey leg by itself for an hour picked of skin and removed grisel. Put clean bone back in so I didn't have and sharp objects in the collards.

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COURTNEY77700

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: Sep. 9, 2009

WOW!! I am a Black woman in my 40's and I have NEVER liked greens in my life UNTIL THIS RECIPE!!! I served canned greens a couple weeks prior & they were NOT a huge hit. My family normally would have to eat the homemade ones at family gatherings but I decided to give it a try to surprise my family. I could not stop eating them. They are the BEST!! I have shared them with family & friends who ate greens for years and said that MY GREENS were the best that they ever had. Thanks for not only giving out a good recipe but causing me to eat something I despised for soooo long. I made them just the way the recipe states, no changes. I didn't need the red pepper flakes and they were simply delicious. THANK YOU ANADRI!!!

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ROBINSRR

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Reviewed: Aug. 26, 2009

Might as well go ahead and add my 5 stars to the group of reviews. I made this as well as another from this site using ham hocks. They were both tasty, but this is for sure my go-to collard green recipe from now on. The search for the best is over!

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Penny

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Reviewed: Aug. 17, 2009

This is the first time I made collards and it was easier than I thought. I bought the bag collards which saved alot of cleaning time. I used broth by accident instead of stock, not sure if that made a difference in flavor. I thought it needed more flavor (maybe because of the broth I used)so I added bacon and that made it tastier.

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KAHLUAKIZZES

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Reviewed: Jul. 31, 2009

just awesome!

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Bella901

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Reviewed: Jun. 13, 2009

If you're a Northerner like me, you may be squeamish about trying greens. After tasting some remarkable collards at a soul food restaurant in Charlotte, I have looked for something similar and even grew collards in hopes that I could recreate that recipe. This is it! Even my son, who strongly dislikes greens agreed to try these and enjoyed them. Looks like I'll keep a collard patch every year now.

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greaterexp3

Cooking Level: Expert

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Reviewed: May 26, 2009

Very easy and loaded with flavor! My husband loved the zing that red chile flakes added.

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kristi2167

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Reviewed: May 20, 2009

My Mom said that these were really good. It was my first time attempting collard greens and I although I did not like them, I know that they tasted the way they were supposed to taste. I am very proud of myself for executing this recipe. I could not find a smoked turkey leg, so I added "a dash" of liquid smoke and that seemed to do the trick. My Mom is the big cooker in the house and if she liked them, they must be good.

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dreamjes

Cooking Level: Intermediate

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Reviewed: May 16, 2009

This was a simple recipe. I let mine cook much longer (all day on the stove) as I like my greens cooked all the way down. I did add some vinegar and a very finely chopped white onion as well as a few banana peppers. The turkey leg and chicken stock are where it's at! thanks!

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