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Braised Collard Greens, Mustard Greens, and Red Swiss Chard Recipe

Braised Collard Greens, Mustard Greens, and Red Swiss Chard

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

Showing 11-13 of 13

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  • on December 03, 2006

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    I made these tonight because I wanted my teenagers to get more vegetables in them. Even if I had to add bacon. I made these exactly like the recipe said, and my kids didn't like them. I loved them, but they wouldn't eat them. Oh well, I'm back to the drawing board.

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  • on November 22, 2006

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    These greens were so delicous that even my kids were asking for seconds.

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  • on November 14, 2006

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    As a Southern girl, I have eaten a lot of greens. This recipe is fantastic, if you like greens. Removing the stems is an important step, to keep them from being bitter. I made a few minor modifications. I drained off most of the drippings before adding the garlic. Also, I used a 14.5 oz can of chicken broth instead of using stock. The sweet, tangy, and salty flavor is excellent. Give it a try.

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