Short-Cut Collard Greens

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This was awesome and delicious. I cooked my greens longer, but all the flavors were fantastic.

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These are fabulous. I did add an extra piece of canadian bacon because I like the little crunchy salty bits in the greens. These are really, really good and so lean. I live in the south and I made these for a work pot luck and got so many recipe requests. Thanks for making a traditional southern food so healthy without compromising taste!

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I decided to try this collard greens recipe because I was used the the old southern way of cooking greens which took all day long. The recipe was simple and really quick to make, so I made it on a weeknight. I made a few modifications to the recipe. I didn't have any chicken broth so I just used water and seasoned salt in which to simmer the greens. I also used balsamic vinegar in place of the maple syrup and apple cider vinegar, because the idea of maple syrup in my greens sounded gross. Overall, I found the recipe to be really delicious, so much so that I ate the entire pan by myself. I will definitely make this again. Maybe then, I share some with my husband and son.

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These greens have so much flavor, and I love the tip to pre-cook the greens in the microwave - never thought of that!

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I've never been to good at following direction perfectly, so I used real bacon, no maple syrup, but a little sugar - and they were great. Never thought I'd be able to eat collards with 10-15 minutes cook time.

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With less salt and fat it tastes better than the original.

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I cheated and used bacon fat and bits (but not much. A born and bred Florida southerner liked the dish a lot.

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Even with the maple syrup and cider vinegar the collard greens were bitter and lacked flavor. Maybe this is one of those dishes that just needs the bacon fat.