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This recipe sounded like a great idea. I tried steaming the collard greens over the stovetop for nearly 2 hours and could not get them cooked enough to taste good. Maybe I did not do something right? I am sticking to boiling collard greens from now on.
These turned out wonderfully. Simple, clean food.
This was delicious! I ate 'em in two sittings.
I thought it was great. Simple to make and tasty. I added a little Tabasco to spice it up a little.
WOW! These are great. I had to make a half recipe because I only had one bunch on hand, but I could probably easily have eaten a full one. Even with the onions slightly burned (took a bit longer than I expected to tear the collards) the great taste of this dish came through. Easy, quick, tasty... what more could I ask for? Oh yes, and I appreciate the quick lesson in tearing out the thick stem, I'm new to cooking fresh greens and I wasn't sure how to do it. And while I'm thinking of it... A quick heads up to those who are first trying this recipe: it is very hot when you take off the cover. Be careful. Judging by my sore finger, I just found that out the hard way.
Delicious! I had been craving collards since someone made them at a cast party at my theater. I also sauteed the onions in some olive oil and added a few splashes of soy sauce and a few sprinkles of curry powder (I was suspect but that's what was in the excellent greens made for me at afformentioned party). Delicious! Couldn't taste the soy or curry but made it have a more robust flavor.
Delicious -- really satisfying when we're craving greens!
Yummy! I used bacon pieces to fry the onion...which also made it easier to saute the greens. Very good dish. I love garlic, so that just made the dish even better, also added hot sauce at serving and made some good old cornbread.
These were ok I did have to add olive oil to the pan before sauting the onions and garlic. I also added some hot pepper sauce, seasoned salt and added water to help stream the collards simmered them for 30 minutes.
These came out very good. I added a little olive oil to cook the onions and a touch of water after adding the greens. Most recipes for collards require them to be cooked for a long, long time. These were ready in a short time, approximately 20 minutes.