Reviewer:

Reviewed: Jan. 19, 2011

Great recipe as written. Tonight, I had a vegetarian guest at dinner, so I made this recipe without bacon - I added 1 tbsp olive oil and 2 tsp liquid smoke to the boiling water instead. It turned out great, and everyone was asking what gave it the great flavour. It seems like a lot of vinegar, but most of the vinegar taste burns off, leaving a nice fresh taste. Yum!

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Reviewer:

emarika

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Oct. 16, 2010

Quick and yummy

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Reviewer:

LSBOGGS

Reviewed: May 28, 2010

this was a simple recipe to make :) i will defentally use this recipe again with my frozen greens....... with a little less vinegar!

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Reviewer:

dreadoggiedog

Reviewed: Apr. 23, 2010

I thought they were great but is missing something?

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Reviewer:

Justin Gaffney

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Reviewed: Jan. 4, 2010

Delicious! I used a little less bacon. It took longer than 30 minutes to cook. Everyone enjoyed them. I will use this recipe again.

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Reviewer:

smherbes

Reviewed: Aug. 29, 2009

Really good! This was my first time tasting collard greens. The cayenne adds some spice and the vinegar adds some tang, and it's all offset by the saltiness of the bacon. The water from washing the greens was enough to cook it.

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Reviewer:

MEDFORD63

Cooking Level: Intermediate

Reviewed: May 17, 2009

I too have southern back ground and we have always put some sort of pork in with the collard's, but what make's this recipe so good and different is the chicken stock. Plain water just doesn't cut it for me any more... I used a mild hot sauce because of the pepper and it was just great. Thanks for the gift. nan

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Reviewer:

nanipoo05

Reviewed: Mar. 7, 2009

GREAT recipe, but I would change a few things next time. I used 3 slices of turkey bacon and it still overpowered the greens. Also, it only took about 15-20 minutes (on high) for the greens to soften. I added a splash of sugar to help with the bitterness. Pretty good.

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