I followed the recipe exactly and it was so good. True southern cooking. My husband & I loved it. I will keep this one handy to make again.
Southern-Style Collard Greens
MaryAP Posted: 01/01/11
Frank1 Posted: 03/26/11
Absolutely the best greens I have ever eaten.
sally17 Posted: 01/01/11
This was awesome! I have never made collard greens before but I will be making this recipe A LOT!
elysecouch Posted: 11/18/11
I read this recipe in the October 2009 issue and decided to make that following Thanksgiving! What'a HUGE HIT! Now every year friends and family call me to make sure that I'm making the "famous" southern collard greens! They also request that I make plenty for them to take home as well! Thank you for the best collard green recipe EVER!
Keiko123 Posted: 12/24/11
Was given fresh collard greens (like enough to feed an entire elementary school) so I tripled the recipe..FABULOUS...I cooked them slow and easy on the stove for a good three hours until the ham fell off the bones as I had just thrown in the ham hocks. Served it for Christmas Eve dinner with Honey baked Ham, Potato salad, butternqut squash macaroni and cheese and red velvet cake/peppermint cream cheese frosting..all from this website!
cooksinnc Posted: 01/01/12
This is the collard greens recipe for those that thought they didn't like collard greens. Big hit around!!
kagner Posted: 01/01/12
Oriental Posted: 10/16/12
This recipe doesn't even come close to real southern cooked collards. I was born and bred in the south of N.C., and this is not what I consider to be good collards. Of course, if you're not from the south, you might enjoy it.
RCreel Posted: 01/23/13
Use brown sugar instead. Add chipotle pepper in adobe sauce for a little kick. Be careful! Seeds are very hot! You can scrape out seeds and add peppers to taste.
sccook Posted: 01/04/14
These were delicious! As an earlier reviewer noted, these are different from traditional Southern collards, but were really good. I think that the fresh collards sold in bunches are much better than the packaged kind. Just pull the leaves off the center stem. Also, the 3 containers of chicken broth were WAY too much. I started with one, and watched as they cooked to make sure they did not dry out. I never needed to add the other 2. Took them to a New Year's Day party in SC, and got lots of requests for the recipe.
Jenniferlucas1 Posted: 10/12/13
Best greens I've made
Snpvolmer Posted: 02/04/14
Everyone LOVED these, even people that have never had greens before. It did not stink up the house the way you might think. I made a 2/3 (2-1 pound bags, 2-32oz low sodium chicken broth, etc.) recipe and it was enough for 20, but everyone wished there was more left in the pot. This was the first time ever cooking greens, and I cant wait to do it again. Plan on cooking for about 3 hours on a low simmer. Nothing but rave reviews, and requests for more. VERY EASY RECIPE!!!!