Main Challenge: Spicy Southern Collard Greens with Sweet Maple Cornbread

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my family loved this recipe! i make this all the time!

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Since this recipe aired on Food Network Star, I have made this recipe several times. It's tasty and delicious, my family loves it.
I do cook it for two hours.

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These greens were AWESOME. If you want some banging flavor... then this is it!!! And it had just the right spiciness, at least for me. If you don't like onions & garlic, then this isn't for you. I wish Jamika would have won, I would love to taste more of her dishes.

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The greens were very tasty and flavorful. I also cooked them longer than 45 min to make sure they were tender. Careful with the salt in the greens -- between the salt pork, chicken stock and added salt, they were really salty. Next time I will cut back a good bit. The cornbread was meh -- kind of dry and no hint of maple came through. Maybe increase the maple syrup next time. I also left out the butter brushing before serving, which might have moistened it up a bit. Served these two with EJ's Simple Oven-BBQ Ribs and sweet potato fries -- all in all it was a pretty Sunday night dinner.

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Hi , I am from atlanta and this recipe says "southern" Flavor to the tee needed 2-hr cook time to to get tender..... But if i recall Ms.Jamika only had a little time to get these ready. We all know at here house it is a 2-hr Deal.........

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The greens were very tasty!! I let them cook for two hours (I prefer for my greens to be tender. They were extremely flavorful!

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I did not try to make the greens, but I did make the cornbread and boy am I sorry I did. When something says sweet in the title I expect it to be sweet. If there was sweet no one in myfamily tasted it. I would triple the amount of maple you put in if you use this recipe!! Plus, it looked great but was soo dry and crumbly. Stay away from this recipe!!

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I have cooked collard greens for years and this is basically the recipe that I use and find it to be the best. (The only difference is that I substitute turkey bacon because I do not eat pork; not quite as flavorful as the pork, however. The chicken broth really acts to counter the strong flavor of the greens. It's no problem to cook longer to your desired tenderness. Also, you can strip the greens off the center vein, then roll up the leaves and cut in thin strips which will cook faster as well. This is the method I use.

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Great Recipe but, they do need to cook a little longer and you can sub for ham-hocks which taste just as good.










Felicia B.
Snellville, ga

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This was a delicious way to make greens. Just be sure the pieces are small enough or they won't be tender at the end of the cooking time.