Reviewed: Jan. 5, 2013

This recipe was SOOO good!! One thing I suggest would be to reduce the red pepper flakes boy oh boy is it hot!! Had to add some sugar for my husband to cool down the heat! All in All BEST recipe, it was SOOOOO good and I ate my weight in greens this evening!!

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Reviewer:

ecoleman2011

Reviewed: Jan. 1, 2013

Delish, and this is coming from a southern girl. Thanks!

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Reviewer:

Amelia

Reviewed: Dec. 29, 2012

I made these greens for my Christmas dinner no need to serve with hot sauce it will sit on the table no one used it. I didn't follow the recipe exactly I didn't use garlic or vinegar and I used beef broth and seasoned everything by looks like my grandmother did and it was super spicy but amazing. I alsocut and soaked my greens the day before with a chopped onion in the water. They were tender spicy and every bite was a joy. Hope you love it as much as we did. It's mandatory for New Years and my Deployed husband wants me to have a plate with me when I pick him up at the airport.

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Reviewer:

Mrs. Jones

Reviewed: Nov. 23, 2012

This is delicious. I must admit that I doubled the collard greens and the chicken stock though, and I added everything to the pot at once and cooked for about 3 1/2 hours. This is a definite keeper. Oh, and I used sliced pork side meat as my grocery store was out of ham hocks.

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Reviewer:

sls459

Reviewed: Oct. 11, 2012

THE BEST COLLARD GREENS RECIPE ON THIS SITE. ABSOLUTELY PHENOMENAL! Don't change a thing unless you don't eat pork. I used smoke turkey tails instead of the ham hocks (too many picky no-porkers) and it is OUT OF THIS WORLD GOOD.

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Reviewer:

Jeanne

Cooking Level: Intermediate

Living In: Detroit, Michigan, USA

Reviewed: Dec. 29, 2011

I used a full 2 lb. bag of greens from Walmart for this dish and cooked the greens for 2 hrs. I reduced red pepper flakes to 1 teaspoon, and I'm REALLY glad I did, because it would have been WAY too hot for us if I hadn't. If you add the full tablespoon and hot pepper sauce, I hope you like really spicey/hot food, cause that is what you're going to get. I added a few tablespoons of sugar because my greens were really bitter and the sugar helped with that. These were delicious, and next time I'm going to try it with smoked turkey instead of the ham hocks. Thanks Big B!

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Reviewer:

Graden

Reviewed: Dec. 28, 2011

This was awesome! First time I did collard greens and it was perfect. I only made one alteration, and I dropped the red pepper flakes from 1 tbsp to 1 tsp because we have kids and they all loved it! This one is a keeper!!

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Reviewer:

Chelsea

Reviewed: Dec. 26, 2011

Best Collards I've ever tasted

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Reviewer:

Mama Bear

Reviewed: Dec. 8, 2011

These are the best greens ever! The only thing we used different was rice vinegar. We also used 2 lbs. of pepared collard greens because it made it a little easier.

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Reviewer:

candy bar

Cooking Level: Expert

Reviewed: Aug. 1, 2011

Let me first state that I'm not a big fan of bitter collard greens. With most recipes, I taste the result then add sugar and raspberry vinegar. With this recipe, I was amazed. I used chicken bouillon cubes and water for the chicken stock and continued the recipe as is. It had just the right amount of salt and bitterness that I didn't even want to sweeten it. Very good recipe and will make again when I'm craving unsweetened collard greens. Served with Honey Mustard Grilled Chicken and Dad's Pan-Fried Green Beans.

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