Awesome Collard Greens

From: Chef #928383

On Aug 25, 2008

This is a very, very good recipe. I've made it twice with fresh collards from the garden (a fairly easy garden vegetable to grow in Alaska). I've served it with grilled chicken with smoked paprika, and a side dish of diced potatoes with chopped red pepper, corn, and lots of tarragon. It's been a delightfully attractive dinner. Thank you for the great recipe. We love it!

From: oakparkveggie

On Jul 8, 2008

Delicious!! I omitted the vinegar and salt and used vegetarian boulion instead. Even my husband and my 5 year old ate it

From: VegSocialWorker

On Jul 1, 2006

Five stars as this recipe worked just as written. I'm super happy to have found this yummy vegetarian recipe to make collard greens for the first time. I am a huge greens person, but generally stick to the chard and kale family. My overall impression is that collard greens are a bit too bitter for our taste. I don't think it's the recipe, which is why I did not deduct stars. I am not writing them off, though, and will continue to experiment. We served this with brown rice and baked tofu. We loved the addition of the salsa and hot sauce- that is what caught my eye. Next time I think that I'll use a small can of chopped tomatoes with chilis (Rotel)and nix the salt. Thanks so much!

From: Abe Brown

On Aug 1, 2006

Delicious! We were given a bunch of local collard greens and I had never cooked them before. This recipe was simple and tasty and made me wish I'd had more greens! I used 1/4 cup of hot roasted garlic salsa and a fresh tomato, and only a pinch of salt (thanks to other reviewers for the suggestion). Like another reviewer I had to simmer for much longer than 30 minutes to get the greens soft enough (more like 90 minutes) but it didn't matter. Thanks! I will definitely make this again.