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

Was this review helpful? [ YES ]
4 users found this review helpful

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.

Was this review helpful? [ YES ]
2 users found this review helpful

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.

Was this review helpful? [ YES ]
1 user found this review helpful

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!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Sherry

Cooking Level: Intermediate

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!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

mmendoza

Reviewed: Jan. 3, 2012

This was my first attempt at cooking collard greens and this recipe was a huge success! The only thing I did differently was use regular chicken broth cause I didn't have condensed chicken broth. I also don't think one bunch of collards equals 8 servings...cause it barely feed 4 people ;-)

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

jduran232

Reviewed: Jan. 3, 2012

I use smoked ham hocks & a pinch of red pepper flakes - oh yeah - these are some darn good collards!!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

BudsGurls

Cooking Level: Intermediate

Reviewed: Jan. 1, 2012

I've always avoided collard greens, thinking I wouldn't like them. Made this for our New Year's dinner and was pleasantly surprised that I actually ENJOYED them! I used one really big ham hock and cooked it in the broth in a crockpot for a few hours - then transferred to pot where I added/cooked the rest. Really glad I tried this!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Kathleen

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Waxhaw, North Carolina, USA

Reviewed: Jan. 1, 2012

Great recipe! I added 1 tsp lemon juice and it was prefect. And I slow cooked them for several hours.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

FLMom

Reviewed: Jan. 1, 2012

Delicious recipe for collards that I have to have on New Year's Day with ham and black eyed peas. I followed the recipe exactly but decreased the water because I didn't want that much liquid. I cooked the ham hocks for an hour in the broth prior to adding the collards. I added a few dashes of red pepper flakes and a few tablespoons of sugar at the end to cut the bitterness. Thanks for this great recipe!

Was this review helpful? [ YES ]
2 users found this review helpful