Spicy Collard Greens

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I enjoy collards, have grown up in the south, and I thought this recipe awful! Not nearly long enough cooking time and absolutely NO flavor. I had to try and salvage them so I added some garlic, red onion, chicken broth and brown sugar (to cut the bitterness. Better after that, but I should have known that such a basic recipe would yield such basic collards.

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Delicious. It was easy and my family enjoyed this version. Great alternative to the way I've prepared in the past. Sure wish there were newer episodes. Love her style of cooking.

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i make my greens like this quite often (in the skillet. especially brazilian, ethiopian, or indian styles. but i think the cooking time needs to be a little longer and more seasonings like garlic and shallots...maybe even different peppers (chipotle, serrano, whatever.

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As a person that loves collard greens, while this recipe may be basic, it's boring. So many better ways to make them. Add bacon, garlic, onion...

Red pepper flakes and salt? Puhleeze...

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Collard greens can be sauted and still come out great and full of vitamins. In the south we are used too cooking greens too much and people forget that flavor can still be found in sauted greens. I put a little mashed garlic and comes out wonderful!!

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Four minutes of cooking in a very hot pan does not, under the laws of physics as we know them, cook this amount of collards adequately unless you like a lot of raw "crunch." I think the first reviewer had a good idea about blanching the collards first. Beyond that, I think the recipe is bland despite the use of red pepper. It needs something else to kick up--perhaps red onion and some vinegar?

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I made this as part of Daisy's 'family meal'. I made two changes, though. First I made it easier by buying pre-cut and pre-washed bagged greens. Then I made it one step more difficult by blanching, then shocking the greens to be sure they were cooked through and tender before sauteing.
I had made these 'Brazilian collards' before and even though I sliced them very thin they still tasted like grass because they were not fully cooked and didn't want to risk that again. The blanch/shock takes less time than cleaning and slicing the collards! Can substitute kale for collards (I did , and though not traditional still tastes great and not as strong a taste.