Reviewed: May 15, 2012

Excellent receipe. I used a quart of the low sodium chicken stock and cooked all day long. Soak the greens in cold water, rinse, stack 4 or 5 leaves on top on one another; roll the stack and slice in 1/4 rounds, turn the cutting board and slice the rounds again. Easy and perfect size for cooking. I use the stems too.

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Reviewer:

Marlene

Home Town: Raleigh, North Carolina, USA

Reviewed: Apr. 22, 2012

Really salty. The condensed soup has your daily allotment of sodium, not to mention the ham hocks. The collards got tender before I was able to get any little pieces of meat off the hocks so my dish didn't look like the picture.

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Reviewer:

geneen

Cooking Level: Expert

Living In: Santa Clara, California, USA

Reviewed: Apr. 16, 2012

This recipe is fantastic! I do vary it slightly though. I add 2 teaspoons of red pepper flake and I simmer the ham hocks in the broth for about 45 minutes before adding the greens. I remove the hocks and pick off the meat and toss it in with the greens.

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Reviewer:

Ashley

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Cooking Level: Expert

Home Town: Mobile, Alabama, USA

Living In: Silver Spring, Maryland, USA

Reviewed: Apr. 15, 2012

My very favourite recipe!

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Reviewer:

arnandlor

Cooking Level: Intermediate

Home Town: Orangeville, Ontario, Canada

Reviewed: Apr. 1, 2012

Delicious!!!

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Reviewer:

stephanie

Reviewed: Mar. 18, 2012

Fantastic! I cut my collard greens right down to the stem (very small pieces) this addded a sweet flavour). I also used a tablespoon of Red Wine Vinegar (not a lot). Thank you so much. Our neighbours couldn't get enough

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Reviewer:

kkimmel507@gmail.com

Cooking Level: Expert

Reviewed: Feb. 19, 2012

I have never had collard greens before. These were wonderful. I used a ham bone instead of ham hocks. And then I cooked them for about 1 1/2 half hours. The flavor was very rich and tasted great.

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Reviewer:

happycook

Cooking Level: Expert

Living In: Shoreview, Minnesota, USA

Reviewed: Feb. 11, 2012

I tried this and I'm not sure it came out the way it was supposed to, but I'm not a fan. I think ham hock is a little too heavy for the taste I was looking for.

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Reviewer:

Lisa

Cooking Level: Intermediate

Home Town: Franklinville, New Jersey, USA

Living In: Millersville, Maryland, USA

Reviewed: Jan. 12, 2012

Oh baby this is wonderful!

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Reviewer:

Sherry

Cooking Level: Expert

Home Town: Fort Pierce, Florida, USA

Living In: Taylorsville, Utah, USA

Reviewed: Jan. 3, 2012

This was AWESOME. I've always loved greens and wanted my kids to like them so I could make them more. I tried this recipe and it was a hit. Only thing was that I didn't have fresh collards so I used the frozen ones. I also used chicken bouillon instead of broth and as other have suggested, I added a tbls of brown sugar to take out the bitterness. The sugar did not make it sweet at all. I also cooked the ham hocks a bit before adding the greens. A new staple to our menu THANKS SO MUCH Southerngirl!

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