Loved this recipe because I was able to get a head start on dinner with a great collard recipe. I used 1-1/2 bouillon cubes mixed in water instead of the stock and did not add salt. I also added "Tuscan herb" seasoning. It came out great! The recipe is a great add to a southern buffet you might plan, especially since you get to use the crock pot that keeps it warm for guests and off the stove/out of the oven.
I thought no self-respectin' collard green would be caught dead with onions,bell peppers and I-talian stock (grew up with purist greens cooks), but I have to say this was delicious. Didn't change a thing, and it was great. Tender with a good smoky flavor.
I will only add more turkey next time and make more corn bread.
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