I followed this recipe to a "T" (except I didn't use 1/4 cup oil, but only splashed in some olive oil -- I know, not very Southern) and these were some of the best collard greens I've made. It may be because of the ham hock "bath" which is made before putting in the greens, but they were not at all bitter. The red pepper was just enough kick so that spicy-adverse people should not complain (and others spice-loving eaters can add more on the side). I definitely would shred in the ham hock meat at the end. I'll be returning to this recipe more often than just New Year's.

Reviewed On: Jan. 2, 2012

These were a huge hit yesterday (Thanksgiving)! I was fortunate to find marinated fresh mozzarella balls, so I used those instead of using the olive oil, salt and pepper; if you find those at your grocer they are a great alternative. Also, there were no cherry tomatoes available, so I got small "grape" tomatoes and cut them in half. These were quick and fun to assemble. A true mini-caprese salad on a stick. Yum!

Reviewed On: Nov. 25, 2011

I had to try this recipe because my parents are from a small town not far from Liege, and this reminded me of dishes at my grandmothers' houses. I made this for a recent dinner party/barbecue and got rave reviews. I rarely follow recipes to the "T" when it comes to proportions (other than baking) but I know I used a full pound of bacon. It was not too much because so much volume was lost in the cooking. I used more potatoes than called for. Although I didn't measure it out, I'm sure I did not use 2 cups of balsamic. I added it about 2 Tbs. at a time and then tasted until it seemed right. I liked the fact that this recipe is not loaded with oil or mayo. As I said, everyone loved the potato salad and this will be added to my regular repertoire.

Reviewed On: Jun. 3, 2011