97 Reviews

I did not use this recipe for my collards, but mine mirrored this recipe except for the sugar although I did not measure anything. It was just what I threw together and they are so very good this way. Melt in your mouth tender, and packed full of flavor.

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ala-kat January 03, 2011

Wow!!!!!! Good for U, Great tasting, Quick and Easy...doesn't get much better than that. My family had always cooked the collards in a large pot of boiling water seasoned with a ham hock. They boiled the greens so long, I am sure they boiled all the nutrients out. This recipe, the greens were actually still green and full of vitamins when done. I tell ya, the stock made a huge difference in the taste here. Will def be using this recipe from now on.

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pccreative November 27, 2012

I made two additions to the recipe I added a ham hock since I had purchased it for the collard greens and a sprinkling of dried red pepper. I was not sure about the brown sugar and thought it made the broth a bit sweet. I cooked it long and slow until the flavors melded and the greens were tender. This was perfect and I will definitely make it again.

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Maureen McFarlane March 31, 2013

Excellent pot of greens. Smoky, tender, and perfectly seasoned. Served alongside pork tenderloin. Will have the left-overs for lunch with a warm chunk of cornbread. Happy, happy :-)

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ratherbeswimmin' November 08, 2012

Thanks for sharing this recipe. I used a habanero pepper instead of black pepper and crushed red pepper flakes. I opted out of the brown sugar, and it was delicious.

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Moorea M. September 29, 2012

Fantastic! I spent some time in Texas over the past year and tried a lot of collards, and this was the first time I got them to taste like the "real" stuff. I love them spicy and soft, with a good broth. I tried this recipe and had to use water instead of broth, but it still turned out great (and I love the addition of brown sugar - so worth it).

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laurenlikesfood September 23, 2012

First time making collard greens and these were so good I'll be making them on a regular basis. I used turkey bacon, which isn't very "juicy" so added about a 1/2 tbsp of evoo. The recipe wasn't specific on when to add seasonings or @ what temp to cook the greens, since I haven't made before, I had no idea. I added spices before greens, brought to boiling and let simmer for 25 more minutes.

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runningwild69 July 04, 2012

Absolutely the best greens ever! Used a bag of mixed country greens ($1.77 on sale). Followed the recipe exactly. My DSIL was here for dinner and raved about them. Not bitter at all. This will now be my go to greens recipe! THANK YOU, Rita!!!!!

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ilovemyfamily! June 20, 2012

Who knew collard greens could taste so good? I made using 2 tablespoons of olive oil and a drop of smoke flavoring instead of using bacon. I also replaced the chicken stock with vegetable broth. The flavor of this recipe is wonderful! Thanks again, Rita, for another wonderful recipe!

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Bev May 16, 2012

This was my first time cooking collards and I loved them! Thanks for the great recipe. Next time, I'm going to leave out the sugar though.

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stonecoldcrazy May 08, 2012
Collard Greens - It's Good for You!