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We got collards in today's CSA box and this New England girl had no idea what to do with them. I was pleasantly surprised at this recipe... have already shared with my friends who also didn't know how to cook them!

Edited to add: I just found the tag that came on the greens. They were CHARD! (I TOLD you I had no idea!) Tasted good, anyway!

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prvrbs31gal January 15, 2012

This was fantastic! I used 2 bunches of collards and ketchup in place of the tomatoes (which I was *not* happy about, but the tomato paste I thought I had had gone off). I think the ketchup made it sweeter than it should have been, but there was still enough spice to give it some serious zing. I only cooked them for an hour or so because I started cooking late and they were the perfect texture for us. Thanks for adding another great collards recipe to my life!

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ksduffster January 23, 2010

Next to kale, collards are my second favorite cooked greens and this recipe is the best! After step 1, I put everything in my crock pot and cook it on high, 2.5 to 3 hours, adding broth as needed. Thanks for posting this recipe Matt!

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Sheri Lou November 22, 2009

So good! I used a whole bunch of collards, vs 2 cups; hubbie said "not bad" which is praise coming from this "seaweed hater". I ate the entire pot myself. Went great with skillet browned ham & pineapple, steamed new potatoes with parsley. chopped a whole small tomato also vs 2 TBS.

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MARTHA B. September 16, 2009

This was my first attempt at collard greens. I thought they were pretty good, but my boyfriend didn't really care for them. I think the sweet/spicy is an interesting flavor combination.

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Tee Lee November 18, 2008

Substituting vegetable broth for chicken broth in this recipe gives me by far the best vegetarian collard greens I've ever made. If you're making a vegetarian version of this recipe, I would highly suggest adding more tomatoes, or even throwing in some tomato paste. This is also helpful if you don't have any stock on hand and need to use water (which I've done, and it comes out fine). This is an awesome recipe that I'll definitely use often.

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khg202 November 08, 2008

Excellent recipe. I reduced the Tabasco and red pepper flakes since my family doesn't care for spicy foods. It was a hit. Next time I'm going to add extra tomato.

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gleweliz July 24, 2008

This had a great flavor, a little too hot for my taste. I added 1 TBS sugar because I couldn't find the honey. Ran across it later and added the honey. Still not too sweet.I used 2 large bunches of collards, because 2 cups seems like it would be a service for 1. I also used a 1/2 of tomato, chopped. I too didn't want to open a can for so small amount. Next time 1/2 tsp of red pepper flakes might just do the trick for me.

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John Sauerbeck January 02, 2008

I'm always on the lookout for a new greens recipe, and this is a great way to make collards. I omitted the tabasco and used vegetable broth instead of chicken, and it came out great. Not too spicy, just a little kick. Thanks for posting this.

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Allisonsdinner December 13, 2007

I made these as directed for my daughter and son and they raved about them. I don't usually do greens myself, but did try these. I have to admit they were very good and much better than what I usually make.

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Teri November 23, 2007
Collards