3 Reviews

Flavorful! I would use 2-3 times the amount of sauce... it's yummy!

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Geri by the Sea January 25, 2012

I really liked this recipe. It was a nice mix of sweet and spicy. I did not have cajun mustard, so I used spicy mustard and then sprinkled in some cayenne. I also left the pecans out - actually by accident (I was going to reserve half without nuts for my daughters and then put nuts on the half for myself and my husband, but forgot.) It was excellent. But the pecans sound great and next time I will try it with those included. Thank you for this wonderful dish!

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Donna Kay October 03, 2011

Being used to the very traditional Southern way of cooking collard greens (with bacon or ham and onion with vinegar on the side), this was quite a different taste sensation. We have another bunch to use and will make this one again. I really like the pecans in this. Thanks, Prose, for finding a unique way of using this vegetable which is a more healthy alternative to the traditional method.

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Toni in Colorado June 29, 2010
Collard Greens With Pecans (Vegan)