Very nice flavor! Dont use to many greens though, or the flavor won't spread.

This recipe was pretty easy. I added onions, and hamhock instead of turkey, two tablespoons of Vinegar and sugar and I added two cups of water and an additonal cup of chicken stock and these greens came out so good. Everyone really loved them for thanksgiving. I also cooked the greens for an additonal hour and a half so they were very flavorful.

I made this recipe with only two bags of frozen collard greens and I altered the recipe according to what I had but they came out excellent! I will definitely try again!

Love this recipe. Delicious and easy to make. My family requests that I bring these to any dinner get-togethers.

My DH and DS should be walking in the door any minute....If they don't all the greens will be gone, I can't stop eating them! Absolutely delicious. Thanks for posting this recipe

Oh my gosh...this was wonderful. I just recently tasted collard greens (my husband is from TX) so I wanted to try and make some for him. This was so easy and so good. Definitely, will be a regular item on our weekly menu. Used Walmart bagged greens and their smoked turkey legs, helps make it affordable.

Excellent! I didn't change a thing. Thank you!

My Family said they didn't like collards. But I found this recipe and they loved the collards. I cut way back on the garlic. And I don't really ever put in the turkey leg. (I found that my children like the collards better without the meat) But for better taste I add Jalapenos.

Delicious! I used two bouillon cubes and 5 cups of water and omitted the salt. I think one cube will be enough because the sodium content in two cubes is still way too high. I also decreased the cooking time to 25 minutes because I like the greens to retain their dark color and I don’t like the texture to be too mushy. Very easy and tasty recipe. Will definitely make again.

Wonderful! I made them exactly as the recipe stated, and I thought they were perfect--much better than with greasy ol' fatback or something ... thanks!

I made these with ribs...SO GOOD! I think i will make these every week, so healthy...i love my vegtables! I followed the recipe but i added some finely chopped onion and some vinigar and definitly red pepper flakes. Oh and some bacon that was already cooked i wanted to use up in addition to the smoked turkey drum. I had nice little chunks of meat in my greens.

Left out red pepper flakes, olive oil, & garlic. Substituted 1 T bacon grease for olive oil.

My first time cooking greens (other than from a can) and they turned out perfectly and everyone loved them! Next time will definately use the pre-trimmed, cut bags from Super Wal-mart. The worst part is cleaning, trimming and chopping! I used scissors rather than a knife to cut them and that worked well. After the greens were done cooking I broke up the turkey drum to add the meat to the pot.

I have been eating collards my whole life and when I make them following this recipe, they last about two days for two people. I make 4-5 lbs. every week. These collards have become a staple in our diets. Very healthy and very very good!

I grew up in the North where Escarole (which I abhor) is a staple so I had never eaten (much less prepared) Collard Greens. But I've always been curious about them. So now that I'm living below the Mason-Dixon line, I thought I would try this recipe. WONDERFUL! I didn't have turkey, so I used 1-1/2 lb. of pork chops (which I eventually cut up and re-incorporated) instead. DH loved it as did my 3 adult "children". Thank God, we'll never have to eat Escarole ever again! [oh, yes: I'd recommend allowing the finished product to sit and "marry" for at least 1 hour (reheat if necessary)]. We are 5 people. The recipe, as written, suggests 10 servings. NO leftovers. 'Nuff said.

I am a southern cook, and I have been trying to cut fat in my cooking and keep the flavor. this collard green recipe sounds good, close to mine, but I use 3-4 smoked turkey necks, I cook them in 4cups water with onion, and garlic granules until the necks are tender. and water evaporated I then add my greens with a tsp of sugar(helps the flavor) I boil them on medium add canned chicken broth as needed to keep them from scorching and when they have cooked down I add, dash salt , hot pepper flakes or 1-2 pickled hot peppers and a couple tbs of chicken bouillon either granules or paste (this adds salt). I do not use any oil as the fat from the broth and necks provide enough fat. from that point I let them cook until tender. Takes app 2hrs from start to finish after preparing greens (I usully get 2 bunches fresh or 1 large prepack bag) either by rinsing if prepack or washing and rinsing if from the garden. I gave this recipe a 4 because of the use of olive oil to me thats just too much.