Thanks for sharing this recipe. My mother-in-law is famous for her greens but isn't forthcoming with how she makes them. I tried your recipe with mustard greens and I think they tasted better than hers. I made two big pots, one that we had for Thanksgiving and I froze the other in several 4-serving containers so we can have them in the months to come. Thanks Mark.
UNREAL COLLARDS. My northern-born hubby laughed at this dish...AND he detests most veggies. So I said "okay, just at least try the juice." He was hooked and ate two servings. These greens just glisten. If you have never tried collards...use THIS recipe. Perfect just as is and fool-proof. Also, I was able to find collards in my grocery store that were already washed and torn, although a few stems left in and some rather large leaves, a real time-saver and a big help for someone unfamilliar with the rinsing and tearing process. Thanks x 1,000,000!
Ok I admit, I was skeptical, timid, ok down right afraid but I decided to give this recipe a go and Mark, my man.....I am so happy I did. I made these this weekend when the family was out so as to not possible scare them with something foreign and new. I did use the mustard greens as I was told they were milder and followed every step of your recipe as I (did not know what I was doing) the results were fantasic (although my kids still wouldn't try them but Dh and I thought they were a slice of green heaven. I have come to find out DH will at least try anything with bacon but he and I truly enjoyed this. Thank you Mark for the dish and bringing more country in the girl!
These collard greens were a hit with my DH! He's been asking me to make him some for over a year now. I had never cooked collards before and had no idea where to even start. DH said I must not be a true southern girl if I didn't know how to cook collards! Well, I showed him, with the help of your recipe! I followed the directions exactly and I wouldn't change a thing! Thanks so much!
I never made greens before and I tried these and loved them, now I know what i have been missing and will make them again, and your right about how good they smell when they are cooking, the sweet thing is they taste even better! Thanks Mark:)
I omitted the sugar and used chicken stock instead, these are true blue greens. Doesn't get easier or tastier.
My Alabama friend rolls up a few collard leaves and slices them like you would noodles. Says that's the way her mother did them and it works! The smoked meat she uses makes a very tasty dish. Adds turnip pieces, too.
YUMMY!! I used a whole package of bacon and threw in some dried minced onion as well. My bacon wasn't smoked, so I threw in a little liquid smoke. Mine was a mix of greens and was ready in 2 hours. DELISH! Thanks!
These were excellent and very well received by all the adults. I agree with a previous poster that next time I would most likely use just a bit less sugar and also chop the bacon up a bit more. Definitely worth the long cooking time. All in all a delightful way to use up a very bountiful harvest of collards from my winter garden.