Ginger Collard Greens Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 18, 2013
Not greasy! Great ginger kick. Don't be afraid to double the garlic and ginger. And definitely add fresh grated ginger...at least as much as the minced garlic.
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Reviewed: Sep. 15, 2012
I was really surprised at how good the flavors were together -- a great alternative to the neverending pork-flavored collard greens. I used a 1-lb bag of prewashed and chopped collards, and a single can of chicken broth instead of all of the water and bouillon, stuffed into a 4-qt pot and stirred after about 5 minutes when it had time to wilt some. Twenty minutes was plenty of cooking time, leaving the collards a beautiful green and still intact, but not at all tough. Using less liquid made the flavors more intense, and I'm sure a whole lot less salty than 6 bouillon cubes! My teenager actually scraped his plate.
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Cooking Level: Intermediate

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Reviewed: Jan. 4, 2012
Lots of good flavors enhancing the beautiful green leaves.
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Cooking Level: Intermediate

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Reviewed: Jun. 7, 2011
It has been asked, is this a soup? You can certainly make it one, but it is a Greens dish like Spinach. The volume of liquid is used for boiling, as the greens can be a little tough if not boiled sufficiently, the left over “Broth” makes a great Soup base or you can add vegetables and make it a soup, as the first reviewer has. Either way this is a good dish!
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Cooking Level: Expert

Home Town: Marlton, New Jersey, USA
Living In: Magnolia, New Jersey, USA

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Reviewed: Jan. 9, 2011
First time cooking collard greens, I picked this one because it has the simplest ingredients. But I'm not sure WHAT is it suppose to be (a soup?). I measured out the 3Qts of water, boiled down a little bit. I'm going to add cooked sliced carrots to it and make it a soup. (Tastes a bit like spinach, but not as strong flavor).
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Cooking Level: Intermediate

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