17 Reviews of Awesome Collard Greens

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.

From: PinkCrystal

On May 7, 2005

This recipe has become a once-a-week favorite our house. I serve it with lemon-marinated tempeh, and I think it's the perfect combination. The only adaptation that I have is that I only use maybe a pinch or 2 of salt, or none at all.

From: Chef #528121

On Nov 5, 2007

FANTASTIC RECIPE!! I grew up in the South, so it's been hard for me to find a good collards recipe that doesn't involve ham hocks or bacon. This one is great! Although this recipe isn't traditional, it will definitely become a new staple for my husband and me. As a child, I hated collards, but my grandfather taught me to add a little sugar. Even though I don't usually use sugar anymore, I'd recommend adding a little sugar to this recipe for users who may find this recipe a bit acidic.

From: englishsettlement

On Apr 28, 2005

I wanted to make this my first review because it was this recipe that made me realize greens could be GOOD!

From: Chef #186926

On Jan 11, 2005

OVERALL: Very yummy! PREPARATION: Unbelieveably easy. Just throw everything into a pot... Food in 45 minutes. I used frozen chopped onions and canned diced tomatoes to make it even easier. ADAPTATIONS: There was no vinegar in the house so I squirted in some lime juice (about 1 or 2 teaspoons) and added some green hot (actually it was mild...) sauce (about 1 or 2 teaspoons). I know it sounds strange... but it gave the dish the perfect zing! PROBLEMS: I used the full 1 tablespoon of salt recommended and it was too much, perhaps b/c I used the canned diced tomatos which have salt and the hot sauce... Next time I would reduce or even eliminate the extra salt added.

From: justcallmetoni

On Nov 14, 2004

An easy recipe for terrific greens. One caution for the uninitiated, my greens took close to and hour to cook all the way.

From: Pony

On Dec 18, 2006

We loved this recipe, and it was my husband's first time eating collards and my first time having them as a vegetarian dish. It was great, and he wants to try kale next so I'd say that it was a success! We used salsa and two cloves of garlic, no salt or hot sauce (the salsa had kick). I let it simmer for some time but it would have been ready somewhere close to 45 minutes. Super easy and we had all the ingredients around the house.

From: veggielicious

On Mar 2, 2007

Great recipe! I've made it twice now, and it was a hit each time. The only thing I would add would be a couple dashes of something sweet like maple syrup, to balance out the vinegar. Also, I'd suggest sauteeing the onion and greens first a bit before throwing in the rest of the ingredients to cut down on the simmering time. Mine was definitely done in 30 minutes. So good!!!

From: Jackiean

On Dec 11, 2007

Great vegetarian version.I used fresh tomato and DH said these were "the best" he'd ever had. Thanks for the keeper.