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.
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.
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.
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 :-)
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.
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).
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.
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!!!!!
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!
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.