16 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

Pretty good. But sauteeing over medium high heat made the garlic burn a little. The greens were still pretty chewy/tough after 20 minutes, so had to cook a bit longer. I also added 1/2 cup beef broth which added to the flavor. Thanks for posting!

1 person found this helpful. Was it helpful to you? [Yes] [No]
StacyMD187373 June 30, 2009

Something new and different for this Southern Gal used to a big 'ole pot with pot liquor and cooked-to-the-brink collards. I added some sweet red bell pepper to the saut?, sprinkled a little bit of sugar and it balanced bitterness of mature collards. Will make again!

0 people found this helpful. Was it helpful to you? [Yes] [No]
TesB September 05, 2012

Very very good. I like greens the Southern way but it is not very healthy with bacon etc. I am so glad I found this recipe so I can cook for my family. The taste is so simple, fresh, crunchy, tasty and so easy to do... I love it Cookidog and thank you for the recipe.

0 people found this helpful. Was it helpful to you? [Yes] [No]
YungB November 08, 2011

Oh my! This tastes just like my favorite side dish from a local Rodizio restaurant. I definitely prefer it to the "southern" slow cooked version with bacon etc.( and I love bacon). Next time I will double the recipe because I could just eat that whole thing by myself. Thank you!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Katanashrp September 26, 2011

this was a really simple and nutritious recipe. my 4 year old even enjoyed it - although, we did tell her it was spinach. :) thanks!

0 people found this helpful. Was it helpful to you? [Yes] [No]
hlkljgk April 19, 2010

Very good - and not overcooked or with bacon/pork so very healthy. I'd been a bit intimidated by cooking collards but this was very easy. We really enjoyed these.

0 people found this helpful. Was it helpful to you? [Yes] [No]
klkscanner January 04, 2010

This is very similar to how I saute collards, it's soooooo good. I don't bother with shallots or onions (and I add a lot more garlic). I usually add a splash or two of liquid - water, white wine, chinese cooking wine, etc. This saute method is the way to go - boiling collard greens for hours makes them taste awful.

0 people found this helpful. Was it helpful to you? [Yes] [No]
rusticgirl November 04, 2009

I have to admit, collards aren't my favorite, but this approach is much tastier than the traditional boiling them to mush.

0 people found this helpful. Was it helpful to you? [Yes] [No]
realbirdlady February 08, 2009

Lovely! I used spring greens instead of collard greens. The shallots and garlic give the greens a lovely, delicate flavour. Thanks cookiedog!

0 people found this helpful. Was it helpful to you? [Yes] [No]
HappyBunny August 07, 2008

This was simple and delicious! I mixed in some beet greens with the collards, and used only olive oil. It was superb with chicken and brown rice. I will remember to come back to this recipe whenever I have a batch of greens to cook. Made for ZWT4. Thanks, Cookiedog!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Susiecat too June 25, 2008
Brazilian Collard Greens