Reviewed: Oct. 3, 2011

My husband and I both like the recipe especially the dressing, but I will say that I don't think I cooked the greens enough as they were still hard to chew (be warned). I also used about 1/2 the butter, just because of the fat involved.

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Reviewer:

Jaydene

Reviewed: Aug. 27, 2011

Made this with mustard greens instead of collards, since that's what I had. It was fabulous. Make sure you have rice with this to soak up the sauce!

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3 users found this review helpful

Reviewer:

HeatherLilly

Cooking Level: Intermediate

Home Town: Amissville, Virginia, USA

Reviewed: Jul. 6, 2011

Very good taste! I made the following changes to the recipe. First, instead of butter, I followed another's suggestion and use 1.5 tablespoons of sesame oil and 1 tablespoon of hot chili oil. I added a lot of ginger since my husband and I are very fond of it. Roughly a talespoon of finely minced fresh ginger root. A lighter balsamic vinegar worked very well. Will definitly make again!

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Reviewer:

CynthiaS

Cooking Level: Expert

Home Town: Bethel Park, Pennsylvania, USA

Reviewed: Jun. 12, 2011

OMG thank you for a recipe not dripping with animal fat! I've never had collards before but this recipe will be a regular now. I made a few modest changes as I didn't have all the ingredients. I sauted the onion with garlic in a dark sesame oil/evoo blend. Then subbed rice wine vinegar for the basalmic. Incredible.

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Reviewer:

terra

Reviewed: Mar. 29, 2011

this was so good!! first time ever having collard greens, and i am glad this was how i chose to try them. i decided to make a 2 serving batch for my meal, having it like a hot salad with some salmon on top. because it was my meal, i added some shredded carrots half way through the cooking. unfortunetly i didn't have balsamic vinegar, so i used apple cider. it was so tasty. and so fast. highly recommend this recipe for those new to collard greens.

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Reviewer:

CallejaFairey

Reviewed: Mar. 15, 2011

delicious and fresh tasting - i only used one tablespoon of butter in the dressing and it worked great!

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Reviewer:

Joy

Reviewed: Feb. 3, 2011

The best greens recipe ever. A great way to add flavor, but keep the salt low

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Reviewer:

amy w

Cooking Level: Intermediate

Living In: Rosenhayn, New Jersey, USA

Reviewed: Jan. 14, 2011

This was so good! I am definitely going to have to make the balsamic honey dressing again for other foods. Great combination of flavors. Also - next time I think I will chop the onion - the sliced onions had an unappealing appearance - almost earthworm-like once the sauce was added.

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Reviewer:

Elizabeth

Reviewed: Nov. 27, 2010

This came out quite bitter. The balsamic vinegar seemed to overwhelm the flavour. My family would not eat it. Maybe it was the greens I had...

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Reviewer:

brinntache

Reviewed: Nov. 24, 2010

I had extra collards I needed to use & thought this recipe sounded interesting. The dressing is superb, though as other reviewers suggested--I think you could omit the butter. This was a simple, very attractive & delicious recipe--thanks for sharing!!

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9 users found this review helpful