1 Review of Southern-Style Collard Greens

From: Chef*Lee

On Apr 23, 2009

Really good!!! I had a frozen hock so I boiled it for a bit until it defrosted then I used the water from that for my cup of water. These have just the right amount of heat, sweet, and flavor!! I cooked these with a lid half on the pot. They were al dente at 45 minutes and I kept them on a little longer so they would get even softer. Thanks for posting this great recipe!!!