Pot O'Greens

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is soooo easy. I add a tablespoon of crushed red chili flakes, and have used the same exact method with adjusted times for mustard greens as well as kale-people who don't know I am a Boston native, think I must be from the south when I make these. They are a great way to get your greens in.

You can also substitute smoked turkey wings, or even ham hocks too. Just be cautious with the salt, and make sure you have some cornbread to sop up that likka....

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great recipe! It is a family favorite and it has even converted my collard-hating Aunt to eating seconds. I've got it on the menu for Thanksgiving and can't wait to introduce the rest of my northern family to a great southern dish.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I was born and raised in the South and greens are a staple food if you ask me. I made collards for a family celebration and my mom had made the statement I had forgotten how to make greens I had been gone from the South so long. Well, suffice it to say, there wasn't one mouth that didn't appreciate and absolutely love my greens. Thanks for having such a great recipe that makes me the talk of the family!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Living in NH, collard greens are not a super common dish. I purchased 1/2 a pig from a local organic CSA farmer and had two smoked hocks to contend with and of course turned to AB.

I tried this recipe and when it finished cooking, I added it (likker and all to some lima beans cooked with a sweated mire poix and made a fabulous soup out of it. The collards were amazing and different from anything I could have expected. I'd do this again in a heartbeat!!! Thanks, Alton.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My dad grew up on Georgia and all his life he grew up with greens and when I saw this recipe a couple of years ago I decided to make them for the Thanksgiving. He loved them. In fact he never thought of this way to cook greens and now we do it every year. Thanks Alton for bringing the tradition back to the south.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

We made this with a 12-oz bag of pre-cut collard greens, 1 .75 lb turkey leg, 2/3 t. salt, and 2/3 t. sugar and it came out fantastic! It was amazing to taste greens with some texture left, and the pot liqueur *was* delicious.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My husband convinced me we should give greens a try in our household after watching this episode. I grew up in the south and only ever had the "cooked to death" slimy nasty smelling greens AB alludes to in this episode. Boy am I glad my husband convinced me. He follows the recipe exactly, although the last two times we have subbed smoked turkey wings for the legs (we found the pot liqueur to be more tasty with the former, and these greens are just fabulous. They taste great, have a bit of crunch, and the liqueur is imminently drinkable! Although he tried these under duress, even my preschooler will eat these. (I am hoping AB can work the same magic on brussel sprouts coming up soon, as my husband and I both love these but my son just isn't buying into the magic.

Even if you think you hate greens, give these a try before passing up the greens next time. Trust me as a convert to greens, these aren't "those" greens that made you into a hater of all things green.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I never even tasted collard greens before--it's not something that you can go into a diner and order in NJ. I took a look at Paula Dean's recipe, but it seemed like a lot of salt. So I tried AB's recipe--they always are easy or at least well written.
Anyway, I got the big bag of already washed and chopped greens from my local warehouse store and followed this recipe with one exception--I used chicken broth instead of water. OH mah GAWD!! They are absolutely fantastic!! How can someone not like collard greens? The combination of smoked turkey legs and greens makes it a complete meal!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My husband will not eat any kind of green vegetable, but when I made your recipe of collard greens he almost ate the whole pot; from eating no green vegetables to eating lots of collard greens.

I love your recipe.

Irene

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Being stuck with bundles of collard greens and kale and without any really good ideas of what to do with them, I watched Brown's "Field of Greens" show and decided this recipe was the easiest to try. I did substitute a chunk of smoked hog jowl for the smoked turkey leg. We were pleasantly surprised at the results here at home, and frankly surprising when I remember how discouraging a small piece of the raw collard green tasted. I did *not* find the greens to be too greasy; even though the hog jowl was practically solid fat it only yielded up a little to the water. I did not eat any of the hog jowl, although I know it's done. No "pot liquor" for me, either. I tasted a little and, while it wasn't horrible, it did not seem like something I'd enjoy a great glass of. I considered saving the liquid for a soup stock but decided I'd never get round to using it.