34 Reviews

Great flavor - loved it. I can't get Collard greens here so I used Chinese Cabbage - worked really well. I served it with Fried Okra & Jambalaya Thanks, great meal

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Bergy May 20, 2002

Too salty. I'd recommend using the low sodium chicken broth.

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Mary Leverington March 29, 2003

Even my Kids liked this. I substituted some cut up bacon for the Ham as that is what I had. It came out Great. My son even asked for it again.

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Bob_Sisson October 01, 2003

I used this recipe to make collard greens for the first time (my first time using ham hocks as well!) and they came out just perfect. I didn't even need to add any salt and pepper for additional seasoning. I did find I needed just a bit more liquid to cover my greens so just supplemented the chicken stock with some water. After cook time, I shredded bits of meat off the ham hocks and then removed the remaining bone. This will be my go-to recipe for collards!

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Jen C Seattle February 08, 2011

This was a good recipe. I only gave it 4 stars because my only criticism is that the direction are a bit vague. This was my first time dealing with collards and felt that there could have been a little more instruction. For example: I had no idea if the ham hock was to be used only for flavor or if I was supposed to do more with it. Wasn't sure if I chop up the leaves a little or leave them whole etc. All in all it was very easy and very tasty. Thank you for the recipe.

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Lucky13 July 25, 2010

This recipe for "Best Ever Collard Greens" was truly as the title says!! The Collard Greens turned out tender, flavorful and delicious. Because I don't eat pork (or beef) I had to substitute and add-on when I made this recipe. My substitutions/add-ons were: ***I substituted 2 large Smoked Turkey Necks in place of the Hamhocks. ***I mixed 32 oz. of fat-free Chicken Broth and 32 oz. of Chicken Stock. ***I used 3 Bay Leaves instead of 2. ***I added-in 1 teaspoon of McCormick California Style Crushed Garlic to the broth mixture. ***I boiled the Smoked Turkey Necks on MEDIUM-LOW in the broth mixture for an hour and forty-five minutes, removed the bones (and the meat was falling off the bones!!), added the cleaned greens and simmered the greens for an hour and fifteen minutes. ****This recipe was so flavorful that I didn't add ANY salt or pepper to the recipe and the Collard Greens were still 'da bomb'!! Thanks so much Mysterygirl! Now I have a "secret recipe" for the "Best Ever Collard Greens" you'll ever taste!!!

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Browntrees April 26, 2005

Try this with smoked or fresh, turkey Legs or turkey tails if you can find them! This is a perfectly, easy and excellent, collard greens, recipe! This is definitely worth a try.

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mis_foodie March 02, 2011

THE BEST! Just throw out any other method. Great for soooo many things..Collard soup, collard gumbo, Collard and sausagen or whatever stew.Not enough room here. You'll see. Thanks for sharing this WINNER !!!

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Ma'am April 24, 2010

These were good, but kind of plain for us. I like them with a little more flavor. I found another recipe here that really packs some good taste without being hot, and I think I will stick with those. Thanks for sharing. Sheryl

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sherylsprague68 June 22, 2008

Wow! First time I cooked collards that they came out the way I wanted. I did these in the crockpot, using SueL's recipe as inspiration, with MG's ingredients. Just delicious, and I thank you for a great recipe!

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Sudie March 02, 2004
Best Ever Collard Greens