Food Network
Home> Recipes> Seasonal>
Collard Greens Recipe

Collard Greens

Show: Food Network Specials

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (32)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 32

Showing 1-10 of 32

Sort by:

Newest

  • on January 01, 2013

    Flag

    Great recipe! I used red pepper flakes instead of the hot red pepper sauce- very good!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 14, 2011

    Flag

    This recipe was good, but too salty for me, and I love salt! Can anyone give me a measurement on collards used? I picked up 2 bunches (1.25 lbs before removing ribs. And they are cooked uncovered, correct? I'm wondering if the reduction of the broth during cooking made them too salty? And how much broth should be left after cooking? Mine was almost soup like. I dumped about half the broth, added back water, and then additional Tabasco. Used smoked neck bones and cut up the meat to add to the greens and also added a touch of cider vinegar, which brightened up the flavor just a bit. I've never cooked greens before, but love them and want to find the perfect recipe. Suggestions appreciated!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 13, 2011

    Flag

    Wow! Unbelievable recipe! My store was out of collard greens today, so I grabbed Swiss chard instead! Still, the recipe was amazing and I didn't need to cook as long...around 25 min instead! Still an amazing flavor...I'll always use ham hocks from now on!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 27, 2010

    Flag

    I made this recipe three times since Thanksgiving and each time it was a hit!!! The recipe was easy and quicker in the pressure cooker!! My family really enjoyed these greens. Thank you Ms. Deen.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 24, 2010

    Flag

    Easy and delicious. Everyone liked them alot.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 20, 2010

    Flag

    My husband and I both loved this recipe. The only thing I did differently was leave out the seasoned salt - I was afraid that it would be too salty. The greens turned out just right. Thanks, Paula.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 15, 2010

    Flag

    This was fabulous. I modified by using Bacos and veggie stock to keep it vegetarian. A note about the House Seasoning...besides using the correct amount, make sure to use garlic powder and NOT garlic salt. That could explain the saltier outcomes. I also added extra hot sause to mine but served the Tabasco Sweet for those who did not like too much spice. Total hit!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 17, 2010

    Flag

    OK, first off. For those of you who are using the whole recipe of House Seasoning - YOU ARE NOT READING THE RECIPE CORRECTLY!! The recipe for the collards calls for 1 TBSP of House Seasoning!! The House Seasoning recipe makes 1 1/2 cups, but you don't use the whole thing, you use 1 TBSP! Of course that would be too much salt if you used all of it. Retry the recipe the correct way and you will love these!

    These are sooooooooo good!! Just the right amount of spice and smoky flavor!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 10, 2010

    Flag

    I can't believe these reviewers actually followed the recipe! I did, but knew that was too much salt so cut it down from the T of salt to about 1/2 T (plus the 1 T of House seasoning, which is extremely salty and it was like trying to eat a salt *****! We had a big, Southern country meal (fried catfish, Talapia, French Fries, White Beans and these collard greens and I was going to give our neighbor our excess food. Well, the collard greens were so salty I would NEVER serve anyone anything from my kitchen like that, so they went down the garbage disposal. Did all of these ppl actually follow the recipe??? If so, I cannot imagine how you found it edible.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 13, 2010

    Flag

    I made this dish one time before and it was soooooo good. i swear every thing that paula makes is a success! since tommorow is valentines day, im gonna make this along with some herbed chicken and instead of using ham hocks, since my fiance does not eat pork im gonna use turkey necks its gonna be so good. thanks paula!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.