10 Reviews

Excellent recipe. I made it almost exactly as written and it was pretty much perfect. I will drain some fat next time, as it didn't really need that much. I added maybe 1/2c water to the pot to speed along the wilting process with steam. A !

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Red Hook January 11, 2012

Great flavor and not cooked to death. I loved the tang of the vinegar and how it kept the greens greener in color. I made this as written; just threw in a pinch of sugar. This is a wonderfully easy method of preparing collards. Thanx!

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*Parsley* May 06, 2011

These greens came out wonderful! Easy to make and a treat to eat!

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Tiffany T November 23, 2007

These were really good! I prepared exactly how you stated and they weren't cooked enough. I added a quart and a half of chicken stock and let them cook down. They had a really good flavor though!

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Lacy S. June 07, 2007

I never had collard greens before, due to the negative comments that I've always heard. But, these were really good. Reminded me of wilted spinach salad.

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Potatohead March 01, 2006

Great recipe! My DH really is picky about his greens since he is from North Carolina. I substituted a couple of slices of salt pork for the bacon, but otherwise followed the recipe and even a Michigan person like me loved them!

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Bippie February 21, 2006

Being from Georgia originally, I've eaten my share of greens--these are the real deal. I've even got my Texan wife eating them. I fixed these for New Years and the whole family loved them--not to mention they are supposed to bring good luck. Thanks for posting.

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Pokey in San Antonio, TX January 20, 2006

Loved them! I, too, made a smaller amount and it was a success. Thanks for sharing ~ 'till now, I thought they had to cook for hours ~ this is great for last minute cooking decisions!

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justcallmejulie February 24, 2005

Made these for dinner tonight and they were fabulous. I actually used frozen collards as I could not find fresh. Delish. Thanks!

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Queen of Everything January 09, 2005

Soooo good! Who knew collard greens were so wonderful? Not this yankee. Thanks for the introduction, Bogey'sMom. I made a much smaller amount in a skillet, with great success.

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sugarpea December 19, 2003
Southern Collard Greens