Gina's Best Collard Greens

Total Time:
2 hr 15 min
Prep:
15 min
Cook:
2 hr

Yield:
8 to 10 servings
Level:
Intermediate

Ingredients
  • 5 bundles collard greens
  • 4 cups salted water
  • 3 large smoked ham hocks
  • 1 cup sugar
  • Salt
  • 1 teaspoon crushed red pepper flakes
Directions

Thoroughly wash collard greens. Be sure to pull leaves apart and remove any sand. Chop collard greens.

In a medium saucepan, bring 4 cups of salted water to a simmer. Place smoked ham hocks in salted water and cover for about 90 minutes. Cook ham hocks until slightly tender. In the same saucepan, add remaining ingredients and collard greens.

Cover and cook greens for 1 to 1 1/2 hours.

*Cook's Note: Make sure at least half of ham hocks are covered with water. If not, add additional water.


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4.4 123
Can't imagine why sugar would be necessary in this dish. If you treat sugar like a spice, then you might add a tablespoon for flavor but otherwise it isn't necessary. I never put it in my greens. item not reviewed by moderator and published
I got soooo many compliments on my greens. This is the first time I've experimented with ham hocks and I'll never go back to turkey necks item not reviewed by moderator and published
This was yuuuuummmy! Some must have modifications: Used turkey necks/wings (we don't eat red meat) and the first time i followed recipe as is and it was way too sweet so second time only put like 1/3 sugar. Also used chicken stock instead of water and seasoned it with a generous amount of chicken bouillon powder (about a cup). Once turkey had simmered for hour and half, added maybe half cup vinegar, 1/2 cup more bouillon, red pepper flakes, season all, and the collards… DEEELICIOUS! item not reviewed by moderator and published
Absolutely delicious. After reading review I cut down a bit on the sugar to 1/3 C. (just my preference) added 1/4 C. apple cider vinegar and 2 T. pepper flakes. Turned out great. Thanks for sharing. item not reviewed by moderator and published
THE BEST!!!! I've always been a little afraid of "Collard Green" because we grew up on Turnip, Mustard, with a little spinach in my family but I wanted to try something different. After all I believe that's the point of cooking, exploring and being creative and open to new things. I just want to say Thank You to Pat & Gina, not only does your love and playfulness remind me of my parents but your food does as well!!! Once again Thank You Thank You Thank You!!!! item not reviewed by moderator and published
I decided to give this recipe a try and was not to thrilled with it. The 1 cup of sugar just made the greens sweet and that's not how I grew up eating them. I think I'll just go with my grandmothers recipe since that's never failed me. item not reviewed by moderator and published
Love this dish! It is my signature dish for Thanksgiving and I get special requests throughout the year to make it for friends. It's so simple with 5 ingredients and cheap to make; I spend less than $10 for the ham hocks and collard greens. THANK YOU FOR MAKING THIS RECIPE!!! item not reviewed by moderator and published
They were delicious!! My husband and I loved them - I did take the advice of some of the other viewers and decided to only add a 1/2 cup of sugar and I added some garlic powder. And, I had to add my hot sauce after I put them on my plate. Love you Pat and Gina. item not reviewed by moderator and published
I loved it! I had never cooked collards. This was my first attempt and it came out excellent. I did alter the recipe a little by using pork jowl bacon, but it still worked. item not reviewed by moderator and published
Loved it! I cut the sugar out for the Diabetics in the family. item not reviewed by moderator and published
I want to give this recipe 5 stars - but it needs a time edit. Total cook time is listed as 2 hours 15 minutes BUT if you read the directions you have two stages to the cooking that total 3 hours plus prep. I didn't catch this until I was already cooking and had to take short cuts to get them done in time. item not reviewed by moderator and published
Was very tasty - I might consider cutting the sugar to 1/2 cup but otherwise I'd make this again!!! Very Good!! item not reviewed by moderator and published
Loved it!!!!!! item not reviewed by moderator and published
Pat, Gina tried and will continue to cook this version of this recipe. I used chicken broth instead of water. 1/3cup of sugar. I can't have to much sugar. The greens turned out Great! Keep on keeping on you two. I love the books and show. item not reviewed by moderator and published
I loved them except the sugar. I knew it would be too sweet for my personal taste so I cut it back to about a third the recipe asked for it was perfect. Not a recipe flaw but just a matter of personal taste. They turned out fantastic and my fiance is still talking about them a week later. item not reviewed by moderator and published
Cut a huge load of collards today and used this recipe for the first time. Added 1/4 C apple cider vinegar. Used 1/3 C sugar and 2TB red pepper flakes. Cut greens' cooking time down to 45 minutes b/c I don't like them mushy. Stellar! item not reviewed by moderator and published
OUTSTANDING! I followed the directions but I used smoked turkey legs I did on the grill. Cooked them down for about 1 hour, the next morning I threw the greens in the crock pot and cooked them on the low setting for about 6 hours....delicious! I also used red pepper powder with fresh garlic and onion. item not reviewed by moderator and published
These were the best collards I've ever eaten, let alone cooked myself! I agree with reducing the sugar a little, but think you need a little sweetness to balance with the red pepper flakes. Only thing I'll do differently next time is cook a larger amount; there were no leftovers :( item not reviewed by moderator and published
making them today to go with our smoked turkey. I agree with the others who decided to cut the sugar; mine was too sweet the 1st time too. I'll also try the suggestion of the garlic powder. item not reviewed by moderator and published
This is just the way my grandma cooks her collard. I having been cooking like this for along time. always love the favor. Agree with a lot of veiwer using less sugar so it want take away from the taste of the collards. item not reviewed by moderator and published
love the taste but change the sugar to 1tbs of garlic powder item not reviewed by moderator and published
Way too sweet. I would suggest cutting the sugar entirely and adding a bit of garlic instead. item not reviewed by moderator and published
I actually made Paula Deen's collards recipe HOWEVER, I borrowed the idea of adding sugar suggested in this recipe. My collards were DELECTABLE. Definitely cut the sugar in half and add ONLY a 1/2 cup otherwise, it will be really sweet. This new addition gave the collards that "something, something" and that something was GOOD. item not reviewed by moderator and published
I saw Gina cook this with Paula Deen and knew I had to try it. It was awesome. Loved the sweetness and the kick. Ive always had to add a bit of Louisiana hot sauce or pepper sauce in the past. this doesnt really need that now. will make it my go to greens recipe. item not reviewed by moderator and published
Absolutely fabulous! Even the kids loved it. I would definitely cut the sugar though. I thought that as I was measuring but you live and learn. We like things a little more spicy in our house so I'm going to increase the red pepper flakes next time. Went perfectly with the Turkey with holiday rub recipe they included in the app. I <3 the Neely's!!!!!!!! item not reviewed by moderator and published
Gina girl sure knows what she is doing!! Loved this recipe. I will cut the sugar in 1/2 the next time I make it. I did add a little vinegar on mine but hubby (who was cracking up the whole time loved his just the way Gina does....it is a new "New Years Day" tradition in our home!!! item not reviewed by moderator and published
This reciepe is so simple and it's so good. I'm going use this recipe from now on. Everyone loved my collard greens. I did read the reviews prior to preparing it and per everyone's suggestions I cut the sugar by half and it was perfect. item not reviewed by moderator and published
This is a great collard recipe! Very Southern and with the right amount of salt with the sugar the flavor is awesome. item not reviewed by moderator and published
Great recipe for "authentic" collard greens!!! I've struggled for years with getting the flavors right with my greens and this recipe hits the mark. I modified a little bit by slightly reducing the amount of sugar and using a smoked turkey leg, instead of hamhocks. item not reviewed by moderator and published
I've been using this recipe for a few years now and I love it, my guess also love them.. item not reviewed by moderator and published
Yep, this recipe rocks!!! Although I only use half the sugar she recommends, it still has so much flavor. The meaty ham hocks really are great Love them with the hot vinegar I make. item not reviewed by moderator and published
Gina's Collard Greens were slammin. Thanks, LadyArt item not reviewed by moderator and published
I cooked these greens last year at Thanksgiving for the first time. The family and friends loved them and ate them all up. So I guess from that result they were really good. Everyone really liked the sweetness to the greens. Also instead of using the ham hocks I used smoked neck bones and it was awesome. This is now the only recipe that I use for collard greens. Thanks Gina, Love IT~~ Miss Asha item not reviewed by moderator and published
I Made These Greens Last Thanksgiving And They Were A Hit!!!! They Were Gone As Soon As I Sat Them On The Table: I Agree A Little Sweet, I'm Cooking This Recipe While I Type: And I Only Used A Half Cup Of Sugar This Time, I'm Going To freeze Them And Reheat On Thanksgiving Day, They Are Even Better After Freezing: I Give This recipe 5 Stars Cause Overall The Collards Are Delicious: And Will Be On My Table EVERY Thanksgiving, Thanks Gina!!!!! item not reviewed by moderator and published
I got this recipe out of there cookbook! I can't wait to try more of them. I wish I had looked for this recipe online first, as, they where too sweet for me as well. But, the Collard Green recipe is good, not like my moms, but the best I have found yet (besides hers. God rest her soul! So, besides Ms Imogenes Greens! haha! (that was her name Gina's is my go to recipe that I can tweek. Thanks Gina! for giving me a head start! I miss them Collard Greens! item not reviewed by moderator and published
These were so delicious. I used less sugar than Gina uses, but overall the flavor was to die for. Brought them to family dinner last year on Thanksgiving and the pot was GONE in 60 seconds. My family was upset I only made 5 bunches. Will increase the bunches this year! : item not reviewed by moderator and published
The greens were good just a little too much sugar. Next time I make them, I will cut the sugar in half. item not reviewed by moderator and published
My husband and I really enjoyed these southern greens, however, it was much too sweet for our palate. Next time I will reduce the sugar by at least half. I added a squeeze of fresh lemon prior to serving as it needed some acid and it did the trick nicely. item not reviewed by moderator and published
I really want to give these greens a lower rating only because the sugar is waaaaaaaaaaaaaaaay off. I have cooked a many greens in my lifetime and I know that sugar has to be added, but only a couple of table spoons or so for 5 bunches of greens if that. Otherwise the recipe would be okay. I would suggest adding onion and a dash of vinegar to them because vinegar gives them their own distictive flavor. Some people just use hot sauce and that's enough vinegar for them. BYOC (Be Your Own Chef, but don't add celery or bell pepper or Italian seasonings like basil, oregano or Italian seasoning. That would definitely not be good eats....trust me on that. item not reviewed by moderator and published
These are delicious! I did however cut down the sugar to 1/2 cup. I used this recipe as a base of my own. I added Onions, Garlic, Hot sauce, Brown sugar, vinegar and Chicken Broth. Delish! Next time I will try them with Smoked Turkey Legs.. Also, for all the novice cook's out there, Collards do take awhile. Your essentially making a broth, which needs to cook for about 2hrs..Then the Collards need at least 1hr 30mins-2hrs.. item not reviewed by moderator and published
Delicious way to cook collard greens! They come out tender, full of flavor, slightly sweet and just a touch of heat. I will definitely use this recipe from now on! Be prepared though, the greens really do need to be cooked for 90 minutes, so the whole recipe takes 3 plus hours to complete. item not reviewed by moderator and published
OMG THE BEST I HAVE EVER HAD. But make sure your ham hock has meat on it. It makes all the diff. item not reviewed by moderator and published
Easy and delicious item not reviewed by moderator and published
Where do I start? I've tried for a lot of years to make tasty collard greens and I always failed. I am so happpy that I watch your show everyday and was able to see how you cooked your greens. Thanks to you my greens are tasty. Your show is the best EVER!!! I hope you have some new shows soon, you have inspired me to cook more. Doris from sunny Florida! item not reviewed by moderator and published
Was too much sugar for us ... cut it down to 1/4 cup or less... otherwise it was fabulous!!! Delish!!! WE all loved this! I grew up in the south and our family didn't add much sugar to the collards. It's what you're used too I guess. My husband actually ate these and that was a switch. Thanks Gina ... you guys are the one of the best on this site. item not reviewed by moderator and published
Who knew collard greens could be flavorful and this good without Lawrys season salt but I love it and my family do too so thanks gina. item not reviewed by moderator and published
I obviously have no idea how to cook with ham hocks. I love the Neelys and their recipes, and I like greens. Because of the way this turned out, I will never let a ham hock into my house again. My whole house stinks and the greens still stunk after 2.5 hours of simmering--yes, they were not raw, but smoked. I'm not sure where I went wrong, but will never try this again unless I'm at somebody else's house thats cooking it. As for everything else that I've tried from Pat and Gina, thanks guys--awesome food~ item not reviewed by moderator and published
amazing!!! this was so delicious. thank you gina! item not reviewed by moderator and published
For years I have avoided making collard greens because all of the recipies I've been getting from co workers and friends have never seemed to be to my liking. I used this recipe for the first time this past thanksgiving and I gotta say I'm no longer afraid of collard greens. This recipe is simply wonderful...full of flavor and just the right amount of spice to keep me wanting more. Thanks Gina! item not reviewed by moderator and published
Great greens! Delicious! item not reviewed by moderator and published
I WILL BE COOKING GREENS LIKE A PRO FOREVER - SUCH A GOOD RECIPE - PS USING TURKEY IS FOOLISHNESS AND CAN NEVER BE THE SAME AS A GOOD OLE HAM HOCK!! item not reviewed by moderator and published
Tried this for the first time today...substituted smoked turkey neck for the ham hock...and did not add the pepper flakes. They were delicious and tender!!!! item not reviewed by moderator and published
I tackled this dish because I love greens. What a delicious treat! My house smelled like Sunday afternoon at grandma's. THANK YOU!!! item not reviewed by moderator and published
This was my first time making collards and for some reason I was intimidated by this classic southern dish. The Neelys recipe was easy to follow and my greens turned out great. item not reviewed by moderator and published
gina yo foot was in dem green's yes they were good im a male and i been cooking greens 4 15 yrs yo extra's make me one of the best male collard green's maker's out their and who said men cant make greens!!! item not reviewed by moderator and published
I added onion and garlic to my greens. Chicken stock gives them great flavor. Adjusting the pot liquor to your taste is a personal thing, but in Texas, we always use a little vinegar or apple cider vinegar balanced with the sugar. Takes a lot of tasting to get it just right, but is worth all the effort. I prefer pork of some kind rendered with the onion before adding the greens. To change it around a bit, you can add rinsed canned field peas, pinto beans or black-eye peas to the pot along with cherry tomatoes cut in half. We enjoy a mild tomato relish piled on top in the bowl to eat along with the greens. Don't forget the iron skillet of cornbread to dunk into the pot liquor and count your blessings for being alive! Yummmm! item not reviewed by moderator and published
Gina!!!! You know how you slapped Pat over that New Orleans style pasta dish? Okay! This was the best, I mean best collards I ever cooked or tasted. Even with a slight mishap. I didn't have 5 bunches of greens but 2 gigantic bunches and forgot to decrease the 1 cup sugar to half cup. Girl, e'rybody loved those collards. Definitely a keeper! :-) Love you guys!! item not reviewed by moderator and published
I've never been able to master greens until I watch your show. I fixed them for my man and they were the best greens ever for real.....Thank you, thank you, thank you. Keep it going.... Bless you..... item not reviewed by moderator and published
I tried this recipe last night and it turned out wonderfully!!! I'm so excited!! After years of trying to get my greens to taste right, I've finally hit the mark with this recipe. Thank you Gina -- your greens are the bomb and thanks to you now mine are too!! ;-) Keep up the great work. Love your show! item not reviewed by moderator and published
I had never had collard greens before. Being a white girl from Pennsyvania, I was never exposed to this vegetable. Now that we've tried this, it will certainly be a staple side dish in our home. We all loved it!! item not reviewed by moderator and published
I like sweet and savory/spicy mixed together, and I also love my greens, so this preparation was perfect for me! item not reviewed by moderator and published
I followed this recipe completely; however, I reduced the sugar and salt. I felt the recipe called for a whole lot of salt but maybe that depends on how many greens are prepared. My children still enjoyed them as well as I. The next time I cook my greens I will be reducing the salt amount even more due to the salt taste already comes from the ham hocks. I really loved these collard greens!. Thanks Pat and Gina! I am always looking for more recipes to try from your show. item not reviewed by moderator and published
Wow, I was so suprised by all the people that dont use sugar when cooking fresh greens. The use of the sugar is to cut the brine or tang that collards can have when they are fresh. Only thing missing from this recipe that was passed on from generations and generations in my family steming from way back in Atmore-Brewton Alabama. Yeah reall country!! Only thing we do different is fry those ham hocks in som bacon grease if you got it, if not regular veggie oil. For those who think this is strange to add the sugar you are missing out. The thing with the sugar u have to make sure you balance it out with your other seasons. You should be tasting while you are cooking and as salt to taste. If you can cook real down home food this balance is easy for you! Dont knock or count out this receipe. This is a receipe that you can get right with trial and error. I have found people that have been cooking greens for years and still cant get it right. Great recipe Gina keep up the good job!!! item not reviewed by moderator and published
This is a very good recipe- as everyone else considered in the reviews to cut the sugar down - I did - added more red pepper flakes and an onion and they were OUTSTANDING! I agree that this is not to rate the show "Down home with the Neelys" but to rate this receipe - I think if you have comments or concerns about the show maybe you should write the show and express your thoughts there....GREAT RECIPE! As someone else stated if you are any type of cook - you add and delete ingredients as you go or to your tasting. item not reviewed by moderator and published
I followed this recipe to the LETTER unfortunatly. The only thing that remained on everyones plate. Everyone was too polite. The sweetness just over-powered th taste of the greens. item not reviewed by moderator and published
OK BEFORE YOU GO WASTE YOUR GROCERIES ON THIS I WOULD LIKE TO TELL YOU...THAT IS ENTIRELY TO MUCH SUGAR TO PUT IN GREENS, I DONT CARE HOW MANY YOU HAVE. YOU'RE COOKING COLLARD GREENS, NOT CANDIED YAMS. I DONT PUT ANY SUGAR IN MY GREENS AND MY WHOLE 200+ MEMBER FAMILY YET RAVES ABOUT THEM. AND TRUE SOUTHERN GREENS DO NOT USE CHICKEN STOCK, NOR GARLIC. THAT IS JUST SOMETHIN NEW PEOPLE HAVE COME OUT WITH. WHEN YOU BOIL YOUR HAM HOCKS, SKIM THE FOAM OFF, AND LET THEM BOIL SLOWLY FOR A GOOD WHILE (THE LONGER THE BETTER), THAT IS WHAT IS SEASON YOUR GREENS, YOU DONT WANT GREENS THAT TASTE LIKE CHICKEN OR THAT ARE SWEET AS CANDY. THE USE OF TURKEY IS FOR HEALTH REASONS, BUT REALLY AND TRUELY, PORK GIVES THE BEST "DOWN HOME TASTE." item not reviewed by moderator and published
I used this recipe thinking that the addition of sugar would make the greens more "kid friendly". I did reduce the sugar to 1/2 a cup as other reviewers had suggested but it was still awful. Sugar and greens do not mix! I will go back to the traditional method of cooking greens. item not reviewed by moderator and published
i am so happy I used your recipe!! thank you, the only I changed was I used a 1/2 cup of sugar because I didn't used as many greens. item not reviewed by moderator and published
I gina green was very very good how she did him item not reviewed by moderator and published
This recipe works except for the one whole cup of sugar, a bit much for my liking and taste but I reduced it to the amount that I normally use and it was fine. I, too, grew up in the South on collard greens and my mother and grandmother always seasoned their greens with a "little" sugar so that wasn't new for me. Like others who have commented, I enjoy the Neely's cooking show not just because they're black but more because it's good to see a positive on camera image of the marriage relationship in a different venue. I do however, get annoyed with so much of the "affection antics", all of the "Mama" and "Sweetie" references (like every other word). Seems a little forced and not real to me, to the point of being distracting. It's like they feel like we need to know that cooking in the kitchen together is not the only thing they're good at. TMI !! I don't think it's so much like that off camera...but the recipes are great so I guess I'll keep tuning in. item not reviewed by moderator and published
I made these Greens today they are soooo good. I did cut the sugar to 1/2 Cup and added lots more red pepper flakes, but now I know the secret, Very slow cooking of the Ham Hocks before you put in the greens, Thank you Gina. item not reviewed by moderator and published
I made this recipe to the letter including boiling the ham hocks etc. However it was so sweet. It was disgustingly sweet. I thought it was my taste buds so I had my hubby and daughter each taste it and they gagged at how sweet it was. I really wish I read the reviews before I cooked this and ruined a huge pot of collards greens and ham hocks. :( item not reviewed by moderator and published
Since this is to review the recipe and NOT post personal opinions about the show, let me say that these collard greens are THE BEST. As any cook, I made some modifications for personal preference, but Ginaaaaaa!!!! This recipe is one that I have to keep for years to come!!! Thanks for sharing family recipes with us. item not reviewed by moderator and published
I love Gina and Pat. However, this is the first of their recipes that hasn't been spot-on. Gina is right in keeping the recipe simple...that's the secret to good collards. However, no self-respecting southern cook would use that much sugar. A good meal is like an orchestra, every element adds to the overall experience.. Collards bring a bit of bitterness to play against the creaminess of potato salad or the richness of meats like ham or fried chicken. Greens should not be syrupy sweet, but iti is a common mistake by cooks. If you are willing to play with Gina's recipe, add onion and garlic to the ham hock as it finishes cooking. Then as the greens cook down, add a few shakes of pepper sauce (you've seen it on the condiment aisle, little banana-like peppers in a liquid)...this'll give you the acidity of the vinegar and the heat of the peppers. It adds a nice little something-something. item not reviewed by moderator and published
For those of you who can't cook anything but frozen dinners in the microwave. Don't try and make these unless you're willing to follow the recipe exactly! Do not use turkey wings,use the ham hocks! If you want, cut back on the sugar,especially if you're diabetic! I make collard greens all the time and I live in the South. I grew up on collard greens. They are a staple of many southern families dinner tables becuz the poor folks had to make do with what they grew out of their gardens. Times are getting tough again and ya'll need to appreciate what food you do get put on the table. If food prices continue to go up, then more and more people will be growing more gardens. I can see alot of people are spoiled and do not appreciate anything they have to eat. Everyone it seems thinks are entitled to having the best. If things get so high priced then most people will finally realize that having something to eat is better than having nothing at all. item not reviewed by moderator and published
It was nice to see that your recipe followed the same way we always made our collards. I added red peppers to increase the taste. Delicious! item not reviewed by moderator and published
Really like your show (the affection interaction is okay with me, sometimes there seems to be too much chatter and explanation when we can plainly see you're adding something; we just need to hear how much. It seems to be what I call "nervous chatter). Your collards were okay but I would suggest you add a couple of bay leaves when you boil (I use a pressure cooker because it's faster and cooks the meat right off the bone) red pepper flakes to taste, and some minced garlic to taste. When you add your greens add some balsamic vinegar/medium pepper ring brine, approx., 1/8 cu sugar (1 cup of sugar is a lot). Five minutes before greens are tender, add one medium chopped green or red pepper. Just suggesting. I learned to cook by tasting so you need to be tasting while you're cooking. My mother was from the south, and with little education worked for years in the food industry and became Food Service Manager at Morrill Towers at OSU. Her motto was if you had a tongue, and you knew HOW you wanted your food to taste, you should be able to cook it, but you must taste as you cook, not at the end. Anyway, KEEP UP THE GOOD WORK! item not reviewed by moderator and published
My husband is a good southern boy and LOVES greens. I had no idea how to make them and my sisters-in-law tried to tell me how. They made it seem so complicated. Then I saw you all making them one day one your show. Wow, how easy was that. I made a small pot one day when my husband invited his sisters over. Well needless to say I passed the first test of many. They all loved them and now I make them for my husband all the time. He likes things spicy and usually has to add pepper or hot sauce to most dishes I cook, but not the greens he says they are just right. Pat and Gina, thanks for making everything so simple and delicious. My Husband also thanks you. This is a very easy dish to make please do not let greens intimidate you like it did me. It is very easy just a little time is needed. Its well worth the time. item not reviewed by moderator and published
I can't believe I did Collards... For years I just could not get them right so i just stopped doing Collards. Any time I wanted Collards I'd go to someone else's house. I would just stick to Mustard and Turnips which I am the master at. But I put my Collards on this morning and the only thing I did different was I used chicken broth instead of water. We just had dinner and I can not tell you how good they are. Thank you, thank you and thank you. item not reviewed by moderator and published
Pat and Gina, first of all, i just love your show! This was the first time ever making greens. and let me tell you they were wonderful! keep up the good work guys... pat and gina, you two are just so sweet together, you just compliment each other so well, beautiful daughters also.... item not reviewed by moderator and published
These are true southern style collards, very easy and the taste is excellant. we made a little bowl of chopped tomatoes, cucumbers, chopped up hot pepper and salt chiled it and and added it to the hot collards, we also served it over rice. it is always a big hit. We had a collard green cook off at work and this receipe won hands down. Thanks Pat and Gina. Love your show!!!! item not reviewed by moderator and published
I am Italian and I love to cook. I also love to eat and experiment with other foods besides Italian. When I first saw Gina & Pat on their show, I was so delighted to see a couple cooking together. They were a joy to watch, very funny and very affectionate with each other. I have not yet made anything from their shows, but everything looks fantastic and I definitely want to try some recipes. To anyone having a problem with their suggestiveness on the show, simply change the channel. They are MARRIED and they are REAL and they are ENJOYING each other's company while COOKING TOGETHER. I hope they stay on the food network for a long time. I love them !!!!!!!! item not reviewed by moderator and published
well i gave it four stars b/c i love greens.. that said. i havent tried this recipe but it closely resembles mine. i use bacon tho, and season salt, and 2 tsp cider vinegar, lots of garlic n red & white onions.. oh and i use 1 bunch turnip greens to 3 bunch collards. but i love ur show. love ur recipes. keep up the good work. item not reviewed by moderator and published
Hello Gina & Patrick. I do watch your show and when I came across this receipe of Collards Greens, I thought oh great, now I will know what collard greens are????? What are collard greens made up of, is it spinach, beet leaves. Please can someone help me. We are not from the south but really would love to try this. God Bless you, item not reviewed by moderator and published
My husband is diabetic so I have to be very careful what I cook.I used splenda instead of sugar and smoked turkey necks instead of ham hocks.The greens were off the chain!! My husband just loved them. I just wanted to say how much I love you guys!! Your show is such an inspiration to me and my husband.we do alot of cooking together also.Keep up the good work!! item not reviewed by moderator and published
Gina and Pat I LOVE YOUR SHOW!!! MY husband and I always watch you guys, and I can honestly say that you are the reason that in 12 years of marriage my husband finally took an interest in cooking...he sw how much fun you guys were having!!! We cook all the tiime together now, and our three daughters, ages 17, 7 and 8, tell us that we act like two teenagers; we've having so much fun!! The recipes are great, and I we haven't had one that we didn't like so far. As New Orleanians, you have to know we eat great food all the time, so it takes a LOT to impress us, and impressed we are! As to the two ladies that said the show is too suggestive and are offended by your affection for one another I say this: Obiviously you don't watch any other shows on the food network because you guys are by far not the only ones showing affection on your shows....Paula Deen kisses just about every guy she has as a guest on the show, as well as the occasional audience member! I have no problem with that either, in fact I love her show too! Get a grip! Life is too short! I'd much rather see you make great meals while having fun with your spouse, than all of the MANY other schewed representations of African-American people on tv. Keep doing what you're doing...the majority of us LOVE YOU! When we make it to Tenn we're looking you guys up! Yvette Dinvaut- New Orleans, LA item not reviewed by moderator and published
Very good recipe! I did however use only 1/4 cup of sugar and added one chopped onion when adding the greens. item not reviewed by moderator and published
I gre up and live in the south. I have eaten greens all my life. This is the first time I have ever attempted to them myself. WOW!! I picked the right recipe. These are truly the best greens I have ever eaten. Thanks for sharing Gina!! item not reviewed by moderator and published
I made these collards not once but twice in a row ...Christmas and the day after because my family ate them up. Very easy and loved the flavor. item not reviewed by moderator and published
I made greens for Christmas and my family loved them. Instead of water I used chicken broth and omitted the salt. I also used turkey necks instead of ham hocks so I guess it wasn't exactly the same recipe. This was my first time using a little sugar in my greens and it was an added plus. There are only 3 of us so I didn't need five bunches of greens so I modified it a little. Those glory precut greens were a life saver for the busy person. item not reviewed by moderator and published
Gina and Pat: First, let me thank you for being winners of the Food Network channel to have the first Africian American couple cooking show. Your show inspired me to watch and try many of your recipes, sometimes adding my owe little touch and my 3 grown sons love every single dish prepared. They even love Gina's joy and laughter; seeing Pat in the kitchen and loving every moment with you Gina shows my men that there is more to having a help mate (wife/husband) when you share common interests. Myfamily is from Mississippi and just the way she prepared it for the family and her resturant when started in the year 1958. She always added a little sugar to balance the bitterness some collards can have; but then she also grew her own collards too. I had to modify her recipe just a little with smoked turkey due to high blood pressure. Overall the recipe is a down home southern FAV in many CA African American households. Your dishes are prepared with LOVE and the JOY of cooking -- everyone feels that they can do it too. Its not just a female or male thing to cook; its a couple's thing. THANK YOU! THANK YOU! Anyone with a issue about the LOVE really need to get a life and a spouse who has can display affection in the kitchen. Young men need to see the interaction between couples so they too will know how to do similar. KEEP THE SHOW ON THE AIR! You do have a FAN base in Oakland, CA. item not reviewed by moderator and published
This was my first time cooking collard greens. Since this show aired I have prepared this recipe about 5 times. Since I am only cooking for 2 I reduced the recipe. I used 1 bag of the Glory Collard Greens, 1 hamhock, and used only a third of the other ingredients in the recipe. They were absolutely wonderful. I was so proud of myself. Thanks Pat and Gina. item not reviewed by moderator and published
i never made collard greens before but i tried yours they are wonderful thank you for all the different recipes that you make thank you keep comiing with these great recipes.I love your mac and cheese.thankyou item not reviewed by moderator and published
AS I AM LOOKING OVER RECIPES AND READING THE REVIEWS, THERE WERE SOME THINGS THAT CAUGHT MY EYE AND WAS QUITE DISTURBING. I HAVE TO SAY THAT AS AN AFRICAN AMERICAN WOMAN, I COULDN'T BELIEVE SOME OF THE THINGS THAT I'M SURE OTHER AFRICAN AMERICAN WOMEN WERE WRITING ABOUT THE NEELY'S. THE COMMENTS ABOUT THE SHOW BEING OVERTLY SEXUALLY SUGGESTIVE IS ABSOLUTELY LUDACRIS!! WHY CAN'T WE ACTUALLY SUPPORT ONE ANOTHER AND OUR SUCCESSES? WOULD YOU PREFER THAT HE SLAP HER AROUND THE KITCHEN AND CALL HER BY OBSCENE NAMES? IS IT TO MUCH FOR YOU TO WATCH TWO PEOPLE IN LOVE THAT, OH, ARE ACTUALLY BLACK AND MARRIED? HOW DARE YOU ASK A PREDOMINANTLY ALL WHITE NETWORK TAKE OFF THE FEW BLACK FACES THAT WE DO HAVE TO WATCH AND RELATE TO? I FOR ONE HAVE NOT USED THIS RECIPE BECAUSE I DON'T COOK OR EAT PORK PRODUCTS, BUT I'M SURE WITH A FEW MEAT SUBSTITUTIONS, IT WOULD BE JUST FINE. TO PAT AND GINA, I HOPE THAT YOUR SHOW REMAINS ON THE NETWORK. I MYSELF LIKE TO WATCH THE SHOW WITH MY HUSBAND AND WE THINK THAT YOU BOTH ARE A GREAT COUPLE. YOU ACTUALLY INSPIRE AND SHOW BLACK LOVE IN A POSITIVE MANNER AND THERE AIN'T NOTHING WRONG WITH KISSING YOUR SPOUSE AND BEING AFFECTIONATE WITH EACH OTHER. I KNOW THAT EVERYONE IS INTITLED TO THEIR OPINION, BUT DON'T STOP DOING WHAT YOU DO AND GOOD LUCK WITH THE SHOW. item not reviewed by moderator and published
Once again, thanks to the Neely's for an AWESOME recipe! I was bold to try this new recipe on Thanksgiving day! Needless to say, we only had enough leftovers for our plate later that night! Everyone ate them up! My husband is from Memphis so this recipe was a taste from home for him! He loved it! We are going to make this recipe more frequently since it was super easy. I used pre washed bags of greens and that took the hassle out of the cleaning. Between Get Yo Man Chicken and this recipe, I think I'll keep my man happy for a long time! item not reviewed by moderator and published
I knew the church ladies had a secret to their collard greens recipe and now I know what it is!!! SUGAR!!! I wouldn't have thought of using sugar in recipe (and was never taught to) but it does add more flavor. Collards tend to taste bitter so the sugar helps balance out the flavor. I did add a little more salt to recipe to balance out the sweetness. Food Network keep up with the great programs and thanks for adding the Neely's to your lineup. item not reviewed by moderator and published
I have been trying to make a good pot of greens for way too long. I had really just given up on making them. I saw the episode when Gina made her collards and decided to try ONE MORE TIME. I am SO glad I did. The recipe was really simple and not at all hard to follow. My greens were the best that I have made thus far and I know they will be better next time I make them. The only thing I modified was the amount of sugar used. I used half of what was called for and will probably cut it a bit more next time I make them. People have to realize that recipes are usually to taste. If you don't like what a recipe calls for, replace it with something else. It just takes a little common sense. I love watching Pat and Gina interact and I love Gina's energy. They work so well together and have such a balance. I hope this show remains on the air for years to come. item not reviewed by moderator and published
I prepared "Get Yo Man Greens" for my man and he raved about how wonderful they were. As for the kissing and sexual suggestions being too much, I have to agree with another viewer " Change the channel" ! I think that black love is amazing and the Neelys do it well with tact and grace. If the network gets rid of them I don't want to tune in anymore! Thanks Gina & Pat for showing how love and the love of cooking go hand in hand. Kimberly item not reviewed by moderator and published
This is the first time I heard of sugar in collard greens. Very Good. I love them. item not reviewed by moderator and published
Every family and good chef knows that you always put your own signature touch on a recipe. The food chanel shows and chefs give us so many ideas and great recipes that we can all make our own. This was one of those recipes. I did use chicken broth instead of water and loved these. As to the negative reviews about the Neeley's themselves. Change the channel and Food Network, please don't change a thing. You have something for everyone and so many people love the Neeley's. Thank you for such much to watch. item not reviewed by moderator and published

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The Best Kwanzaa Recipes