Reviewed: Nov. 27, 2004

I made these with Thanksgiving dinner because my husband loves his fathers soul food but especially his collard greens. I thought I would try to give him a little touch of his father who was not able to be with us for Thanksgiving. He commented that these were better than his fathers. Kootos to SouthernGirl3! The only thing I did different was put the liquid in a crock pot on low the night before with the ham hock. It made the meat so tender and you really get a lot of extra flavoring. Other than that, my recommendation is to make extra because they were so good.

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272 users found this review helpful

Reviewer:

T. Nesbit

Reviewed: Nov. 13, 2006

This is an excellent recipe I have been doing it for years. The only thing I do differently is add about 1 TBSP honey, or syrup or even brown sugar. This gets rid of all bitterness from the greens. Everyone I have cooked them for loves them even the ones who say they don't eat collards.

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254 users found this review helpful

Reviewer:

Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

Reviewed: Dec. 30, 2007

I'm not a Southerner but I love me some greens. This is a great recipe for collards. none of the recipes I've seen on this site stress the neeed to wash the greens throughly. It takes a while and is the worst part of making them but very necessary.I also add somecoarsely chopped onion and red pepper flakes. Serve with hot sauce and cornbread, mmmmmmmmmmmmmm gooood!

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136 users found this review helpful

Reviewer:

mancook

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Reviewed: Dec. 29, 2006

Perfect. To reduce the smell of the collards while they cook, add one pecan (shelled). Seriously, it helps.

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91 users found this review helpful

Reviewer:

sadlergirl19

Reviewed: Nov. 26, 2006

I love greens and was dying to make my own. This recipe was great. The only thing I did differently was boiling the ham hocks for a while before adding the greens. I was very satisfied with the results and will use this recipe often.

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68 users found this review helpful

Reviewer:

LatinaCook

Cooking Level: Intermediate

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

Reviewed: Jan. 1, 2008

I have been trying to duplicate the collard greens I had at a friend's house a long time ago without much success. This recipe did it! I added a heaping tablespoon of sugar to the recipe to provide a hint of sweetness and found the flavor I had been searching for. The vinegar cuts the bitterness and really cuts the odor while cooking. Thanks for the recipe!!

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55 users found this review helpful

Reviewer:

JSlot

Cooking Level: Expert

Home Town: Summerville, South Carolina, USA

Reviewed: Sep. 1, 2008

I've always had the worst time making greens. However, this one came out amazin'! I cooked the ham hocks in the liquid for half an hour prior to adding the greens. I also added 1 tablespoon of sugar and half an onion(chopped). Came out quite tasty!

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45 users found this review helpful

Reviewer:

Rude Nun

Cooking Level: Beginning

Home Town: Phoenix, Arizona, USA

Living In: Tooele, Utah, USA

Reviewed: Dec. 8, 2006

These were great! I used smoked turky necks, since I don't eat pork. I also used 1/2 broth and 1/2 water. They were flavored well. I fixed some cornbread and ate them with it....SO GOOD!

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45 users found this review helpful

Reviewer:

msrevolution

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

Reviewed: Jan. 2, 2006

THESE ARE THE BEST collard greens I have ever had! I am not a true southern since my mom is from New York and my dad from Minnesota, so after marrying a Georgia boy and living in South Carolina, I desperatley wanted to make collard greens comparable with his mothers. Hubby said these tasted different but were equally good! And surprisingly, I loved them as well. I did alter the recipe slightly though. I halved it because it was only for the four servings and then used frozen collard greens already chopped (only b/c the store was out of fresh though!) I used Goya ham flavoring in place of the ham hocks. Then I added some finely chopped onion and cayenne or red pepper to it as well. SPICY! I will never cook collard greens any other way again. THANKS!

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40 users found this review helpful

Reviewer:

LisaLangley

Cooking Level: Intermediate

Living In: Lexington, South Carolina, USA

Reviewed: Jan. 5, 2007

I made these for New Years and used hog jowl instead of ham hocks and they turned out wonderful! I did cook them on low for about five hours. They just kept getting better. I am from Chicago and my Southern friends said they were really good and couldn't believe a Yankee could have made them!!!

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35 users found this review helpful