Collard Greens

Total Time:
2 hr 20 min
Prep:
20 min
Cook:
2 hr

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1/2 pound smoked meat ( ham hocks, smoked turkey wings, or smoked neck bones)
  • 1 tablespoon House seasoning, recipe follows
  • 1 tablespoon seasoned salt
  • 1 tablespoon hot red pepper sauce
  • 1 large bunch collard greens
  • 1 tablespoon butter
  • House Seasoning:
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
Directions

In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt and hot sauce. Reduce heat to medium and cook for 1 hour.

Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don't need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-ince thick slices. Place greens in pot with meat and add butter. Cook for 45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning.

Serve with favorite dish as a side.

House Seasoning:

Mix ingredients together and store in an airtight container for up to 6 months.


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4.5 250
<span>Perfection. Smoked pork is WAY better than bacon. Big hit at a family dinner last night. </span> item not reviewed by moderator and published
I wanted to try something new with my collards. Since I wasn't cooking a lot I cut back on the portion of house ingredients. It smelled good while cooking, but it was toooo salty. I'll stick to my own recipe. item not reviewed by moderator and published
I only used 2 quarts of water because I only had one ham hock and a small amount of collard greens left over from a previous use.  I cut back on the salt, too, in an effort to get the proportions right.  The result was still a bit salty, but the flavor was out of this world!  I don't generally use salt when cooking, so I will probably add more water, hocks and collards next time and keep the salt combination down, maybe even lower than this time.  Even with the salt issue, this recipe was easy, relatively quick for collards, and absolutely delicious!  I'll continue to tinker with this to my liking and serve collards more often.<br /> item not reviewed by moderator and published
I loved this! So delicious, easy, and were a big hit with the family. I will always use this as my go-to recipe for collards. Definitely not over-salty as some reviewers have said. But if you're worried about it, just do your seasonings to-taste. Overall this is a great recipe! item not reviewed by moderator and published
I followed this recipe exactly-1 tablespoon of house seasoning, 1 tablespoon of seasoned salt. They were so salty they were inedible. Absolutely horrible recipe-complete waste of time, food and money! item not reviewed by moderator and published
These directions was easy to follow. Only thing I wish it had said was... Collards do NOT need a lot of water. If your greens are drowning in water (I am recipe illiterate so for those who are, this means after your meat has cooked down don't add too much water to the greens. Add just enough.) I messed up and had to drain water which made me have to re-season. Other than, this was a great southern recipe. item not reviewed by moderator and published
This is precisely why Paula Deen is the best! item not reviewed by moderator and published
My god, people, it's simple: the house seasoning is a 4:1:1 ratio. If you don't need to make a huge amount, use 2 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder. Grade school math! item not reviewed by moderator and published
I have cooked this dish and it came out fine, the comments about the salt are unfounded. The directions are simple and easy to understand and clearly all the salt that is to be added is with-in the one tablespoon of house seasoning (directions on how to make the house seasoning are given). Not sure why anyone would consider this recipe difficult or wonder why there are instructions for a cup and a half of house seasoning (a seasoning that is used in the house often). Recommend to anyone who had a problem to slow down and chalk this one up to a learning experience on how to read recipes. item not reviewed by moderator and published
The recipe is confusing, it sounds like you are supposed to put all the house seasoning when its really just a tablespoon. item not reviewed by moderator and published
I do not know how this recipe got a five star. Because of how poorly it is written people think that you have to put all of the salt into the dish when in fact if you do it will ruin the dish to a point where it is not edible. Not to mention that ham and turkey do not even compliment this dish you would be better off using bacon. This recipe is a 2 star at most and if i were you i would find another recipe. item not reviewed by moderator and published
Good, but slightly salty. Then again, most standard American recipes use too much sodium imho. Plus, I would have preferred this recipe just tell us how much salt, pepper, and garlic powder we needed rather than make this "house seasoning" which is now sitting in my cupboard taking up too much space :P I know that's slightly nit-picky, but thank God for the internet where I can freely share my nit-pickings :D item not reviewed by moderator and published
This is an extremely poorly written recipe. First, it sounds like you are supposed to use a cup of salt, 1/2 cup pepper, and 1/2 cup garlic powder. Anyone able to decrypt the actual recipe would still be left scratching their head asking "Why would I make 2 cups of House Seasoning if I am only going to use 1 tablespoon?" item not reviewed by moderator and published
My mother usually makes the collard greens for Thanksgiving dinner, but since she's not coming this year, I made them for the first time (did it ahead of time). No one has mentioned that theirs turned out bitter. Mine were so bitter that I had to start adding sugar. I started adding by the teaspoon and ended up adding at least 1/4 cup of sugar. I also had to simmer them for over 2 hours. They finally tasted great ( had my husband taste-testing, also). I'm from Augusta, GA, and have been eating collards my whole life, and I know how they're supposed to taste. This whole process, including thoroughly washing and cutting up the leaves, took me over 4 hours. I'm exhausted! item not reviewed by moderator and published
This is one of the best recipes I have for collard greens. The house seasoning is easy to make, and we use it on everything.. item not reviewed by moderator and published
The additional House Seasoning recipe is totally confusion as it realted to this dish. Why not just tell us how much of this mixture to put into the dish. I ended up putting the entire House Seasoning mixture in and of course it was inedible. item not reviewed by moderator and published
I totally made a mistake and put the collard greens in after the water and seasoning only had been boiling for about 10-15 mins. oops. Yet the greens still came out tender and buttery and seasoned just perfectly. . I also could not find hamhocks where I live in the Pacific NW so I used a combo of pancetta and bacon. So, I have to say even if you make the same mistake I did, the recipe is still yummy! item not reviewed by moderator and published
This came out delicious ! it was a perfect way to prove to my mom that i can cook ! and im only 14 ^ item not reviewed by moderator and published
Recipe called for WAY too much pepper.. couldn't even eat it! item not reviewed by moderator and published
This was my first time to make collard greens. I used 1tsp salt, 1tsp pepper, and 1 tsp garlic powder. I followed the rest of the recipe exactly. After 1 hour 45 minutes, it needed just a bit more salt. The whole family wolfed it down with zero leftovers. Best collard greens we've ever had and we live in Georgia. Definitely will make this again many times!! item not reviewed by moderator and published
Really delicious! I had the collards sitting in my fridge in a green bag hesitant to cook them. I received them as part of my weekly CSA. Found this recipe, and decided to cook them for lunch. Used 1/2 lb of applewood smoked bacon since I didn't have any other smoked meat, and substituted Creole seasoning for the seasoned salt. I had a big bowl for lunch and am thinking my daughter will finish the rest when she gets home from school. I'm getting more tomorrow and I'm looking forward to making this again. Please save your liquid (pot liquor) for another use, such as a soup broth. It is fabulous and full of yumminess. item not reviewed by moderator and published
Great recipe. My husband and Mom loved them. Thanks Paula! item not reviewed by moderator and published
awesome!!!! item not reviewed by moderator and published
I followed the recipe to the "t" and they turned out great. Once cooking was complete I added 2 tablespoons of pepper sauce and 1 teaspoon of house seasoning, then I let the greens simmer while the cornbread was in the oven. item not reviewed by moderator and published
First off I love to cook and do it often. My family generally loves the recipes I make. I wasn't sure if I should give this 2 or 3 stars, WAYYYYY too salty!!! And yes, I only used the 1 TBLS that it calls for. My husband, whom gets kidney stones because he loves salt so much loved it; however, for everyone else it was a NO go! item not reviewed by moderator and published
I like mine a bit more tender, so I cooked them longer. They came out really good! If you're tasting them and they're too salty for you, quarter a potato or two and let it simmer for a while. I added potato on purpose even though it wasn't too salty and it cut the salt a bit. still tasted good! item not reviewed by moderator and published
I always thought my mother made the best collard greens, and I rate these up there with hers. I think she would have loved these because I do. item not reviewed by moderator and published
Awesome! Best greens I've had. Note that the recipes calls for 1 TABLESPOON of the house seasoning mixture, not 1 cup. item not reviewed by moderator and published
Amazing!! I've never like collard greens when I've had them in Seattle but I tried them in SC/GA a while ago and fell in love! And now I can make them myself. They're so delicious when done well. I didn't have hot pepper sauce though so I used a pinch of red pepper flakes. Worked well. I wish the amount of greens was more specific though. I probably should have doubled the amount I used. At least I know for next time though. item not reviewed by moderator and published
Ok......I'll admit that I used 1 cup of salt &amp; the greens were ruined lol Please word the recipe differently because I've read other reviews &amp; I'm not the only one who thought the recipe called for 1 cup of salt. I made another pot of greens,not using 1 cup, &amp; they were GOOD! item not reviewed by moderator and published
This is a decent recipe, but it produced a product that was far too salty for me. And I am person who usually loves salty food! I used a smoked turkey wing, about 3/4 of the house seasoning and seasoned salt called for in the recipe, unsalted butter, and no hot pepper sauce. (I used about 1 tsp of cayenne pepper flakes instead.) The final product was still extremely salty. The next time I make this I will simply start with 1 tbsp of seasoned salt, a little garlic powder and black pepper, and hot pepper flakes then add more salt at the end of cooking if needed. item not reviewed by moderator and published
I'd never made collared greens before so I was a bit worried when it was requested for Thanksgiving dinner. Paula's recipe didn't let me down. They were a HUGE hit! Someone even asked to take home what was left over. I will be making these again, soon. Read more at: http://www.foodnetwork.com/recipes/paula-deen/collard-greens-recipe/index.html?oc=linkback item not reviewed by moderator and published
As always...a huge hit on Thansgiving! Thanks, Paula...you never let down. item not reviewed by moderator and published
These would have been good had they not been way too salty! I only used 1 TBS house seasoning, 1 TBS seasoned salt and 1 TBS hot pepper sauce per the recipe but it was still extremely salty and unedible. I tried to salvage it by draining off the juice and adding water but it was still too salty. I was so disappointed because I made the greens for my boyfriend for Thanksgiving dinner and they were not good. :( item not reviewed by moderator and published
Made this with some smoked turkey wings and it was GREAT! My Dad who said he didnt like greens went back for 2nds! item not reviewed by moderator and published
These are delicious. I find it hard to believe that some people actually used 1 cup of house seasoning. What doe doe's. People, read your recipes!!! item not reviewed by moderator and published
Excellent! I did have a few changes: (1) Instead of "house seasoning", I just added a little more salt, pepper and a pinch of garlic (2) used 1/2 chicken broth and 1/2 water (3) used ham hocks, but followed the rest of the ingredients. Only allowed this broth to cook on medium for 30 minutes. Added greens and only cooked 30 more minutes ... I don't like vegetables to be cooked to death. The greens were still bright green and only had a slight texture to them; they were not tough at all. item not reviewed by moderator and published
Excellent recipe. I've made it twice in two weeks and both times were delicious. I added about a tablespoon of balsamic vinegar in the last 15 minutes for some acidity. Other than that, if you follow the recipe as is, you can't go wrong. item not reviewed by moderator and published
The best! Living in the south, collards are a food staple here. These are by far the best I&amp;#39;ve ever eaten. I use half chicken broth/half water. Thought it gave them a little extra flavor. item not reviewed by moderator and published
Oh, yum!!!! Brought back memories of summers on the farm in Kentucky. item not reviewed by moderator and published
These greens are fabulous - made them Saturday evening. Followed the directions as printed and they were very tasty! Now I am gonna comment on the fools who gave this a 1 or 2 star b/c it was &amp;#34;too salty&amp;#34; People - sit down and focus on what I am about to tell you....you do not put 1 cup of salt in these greens! you put 1 TBS of the House seasoning in the greens. The one cup of salt is for the recipe for the house seasoning. Good gracious people, read! think! It is not that difficult. item not reviewed by moderator and published
Amazing! I added kale to mine also. Not to salty... as long as you read the directions and add a tbsp of house seasoning, not a cup (that's a separate recipe for the house seasoning itself. I will be making this again! item not reviewed by moderator and published
These were great! Not too salty. People were not supposed to put one cup of salt in! Careful reading the recipe. item not reviewed by moderator and published
Can't go wrong with these Collards. The wife and I make them all the time(like once a week at least item not reviewed by moderator and published
Waaayyyyyyyyy to salty!!!!!!!!!!!!!. I don't know if that "one cup" of salt is a typo, but you can not even think about eating these greens.. This is the first time making these. I grew the collards myself and now they are going to be wasted. I am very dissapointed.I should have went with my gut instinct and cut back on the salt, but I have heard so many rave reviews about PD's greens. Sad sunday. :( What a waste. Paula, call me! *** OK, I read more reviews and I realized I was the one who screwed up. lol I see now where is says 1 tbs of house seasoning. Sorry Paula! xoxox, *** item not reviewed by moderator and published
Not impressed, way too salty item not reviewed by moderator and published
Absolutely fantastic! I like to hit them with just a lil extra splash of W W vinegar right at the end... item not reviewed by moderator and published
Excellent. Had only a small hock so added 4 slices bacon, diced, as well. Instead of making a batch of house seasoning for 1 TB, I reduced the amounts to a ratio and added to the water 1/2 tsp pepper, 1/2 tsp garlic powder, 2 tsp salt. Basically, followed the recipe exactly, and we thought the greens were delicious. Will be making these regularly. item not reviewed by moderator and published
Best collard greens I've ever made. Mom-tested, family-approved! Instead of a smoked turkey leg, I used Liquid Smoke, about 1 tablespoon. I did not use the house seasoning, I substituted with Creole seasoning and seasoned salt. I also used 4-5 cloves of fresh garlic (mashed &amp; sliced. And I used 4 slices of bacon. item not reviewed by moderator and published
These greens are amazing!! and for those saying its too much salt, you aren't supposed to use the whole house seasoning recipe. You make the seasoning and them you only use a tablespoon and keep the rest for future recipes. item not reviewed by moderator and published
Surprising! I didn't think I liked collards, but when I received 2 bunches I decided to use this recipe to try them out. Yum! Even my husband got seconds. I used habenero pepper sauce because that's what I had, and my daughter could taste the pepper sauce, though the rest of us could not. I'd like to figure out something else for next time to substitute for the red pepper sauce. item not reviewed by moderator and published
Made this and they were horrible. I follow the instructions to a T and these were not how I'm using to having my collards. I don't understand because at her restaurant her collards are good maybe they cook them a different way. needles to say I tried the Neely's recipe and they were wonderful just the way I like my collards. item not reviewed by moderator and published
I couldn't find ham hocks, so I ended up using about 4oz. pork salt. It imparted pretty decent flavor, but I didn't get any of the nice bits of meat a ham hock would have left behind. I used two 1 lb. bags of pre-washed, stemmed, and sliced collard greens, with the 3 quarts of water. Even with all those greens I found it a bit salty, although still very edible; I would recommend using a half-tablespoon of both the house seasoning and the seasoning salt. You can always taste the broth after cooking your hocks/pork salt and add more seasoning before adding the greens. I did add 1/3 cup of apple cider vinegar and a tablespoon of sugar to the broth; it just made the broth a bit more complex and disguised the taste of the Lowery's seasoning salt, which had been the overwhelming flavor prior to the addition of the vinegar and sugar. item not reviewed by moderator and published
Absolutely delicious! item not reviewed by moderator and published
Just as Greens should be. Simple and southern. We use a bit of vinegar too. Now if all the restaurants up north would use this recipe they would turn out some awesome collard greens for their patrons. Just as the review below says.... Just like my Mamma makes. item not reviewed by moderator and published
Just like my Mamma makes. I add a little vinegar to mine at the table, but the rest of my family prefers them with hot pepper sauce (vinegar that has a hot pepper or two soaking in it. Please note, the House Seasoning calls for 1 cup salt, 1/4 cup pepper and 1/4 cup garlic .. that makes 1 1/2 cups of the seasoning mixture. You are only supposed to use 1 Tablespoon of this house seasoning in the collards ... not the entire recipe. If you don't think you'll use this house seasoning in the future, and don't want to mix up 1.5 cups of it, just use a couple of pinches of salt, a pinch of pepper, and a pinch of garlic powder. item not reviewed by moderator and published
The house seasoning must be a misprint. 1 cup of salt??????? It ruined the food and I actually used a half a cup becuase 1 cup seem excessive. It would have been a great dish so I hope food network fixes the error. item not reviewed by moderator and published
Wonderful collards, I used a hog jowel for the meat and after boiling it cut the fat off and chopped it up into chunks and returned it to the pot with the greens. I added two teaspoons of sugar to the greens and one tablespoon of olive oil. I am a Yankee who married a Nashville girl and she said they were the best collards that she has ever eaten. item not reviewed by moderator and published
YUM!!!!! Made this today for New Year's dinner. SOOOOOO much better than the bland collards I usually make that need pepper sauce added on the plate. I even double-purposed our ham hock with the blackeye peas. This was loved by all of our guests! item not reviewed by moderator and published
My family loves this recipe! My son is allergic to pork and we don't like the turkey flavor. So I use chicken broth instead. I just put 2 cans in with the greens and the rest water, double up on the butter. Very good. item not reviewed by moderator and published
Excellent and simple. By the way, if you don't want to mix a huge amount of the "House Seasoning" just notice that its on a 1 to 1/4 ratio. You can get the same thing by mixing 2 teaspoons salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder or any variation thereof. This is pretty close to a Tablespoon of the House Seasoning. item not reviewed by moderator and published
I fixed this recipe for Thanksgiving dinner and EVERYONE loved it! The collard greens tasted great, the amount of seasoning was perfect. item not reviewed by moderator and published
This receipe is perfect... I hope the people complaining about it being too salty is ONLY adding a tablespoon of the house pepper and not everything in how to make house seasoning item not reviewed by moderator and published
I have been eating greens my entire life. My father is from KY and my mom always had a pot of beans or greens on the stove. My husband's family makes them for the holidays as a revered dish to set next to the ham, chitterlings and corn bread. Well, honey when I made this recipe I had my husband and mother-law beggin me for the secret to these special greens. That's what I call them when I make them. My special greens. I follow the recipe exactly and the dish is perfect every time. I love my Paula recipes and I love this simple yet delicious side dish. item not reviewed by moderator and published
I have hated greens all my life. I made these for my husband one day because he likes greens and doesn't eat alot of veggies. OMG they are so good and flavorful. He said they were the best greens he has ever tasted. I even loved them. I cooked the greens about an hour longer so they would soak up the broth and become tender. The only maybe negative thing to say is that it is kinda salty which is okay for me, but might bother others. item not reviewed by moderator and published
These are so amazing my favorite recipe for Collard Greens simple and good. I would cut the salt way down though. I have eaten Paula's greens at The Lady and Sons and they were like a salt lick. If you put a little sauce and a little crushed red pepper they are perfect. item not reviewed by moderator and published
Tasty but WAY too salty...and I had even cut the amount of salt the recipe called for. Next time, I will add sugar and cut a lot more salt. item not reviewed by moderator and published
Love this recipe and use it all the time. I use ham hocks with this recipe and also add chunks of cooked ham to jazz it up a little. Also, I add a couple of extra teaspoons of hot sauce. Thank you Paula my husband asks me to make these greens all the time! item not reviewed by moderator and published
I love this recipe, the only thing I would change that makes all the difference in the world is adding banana wax peppers ( from the jar. Adding a few of those peppers and the juice makes these greens even tastier~! item not reviewed by moderator and published
Fantastic recipe. Easy and very tasty. I'm very versed in cooking Latin-inspired foods, what a great simple recipe for a newbie. item not reviewed by moderator and published
This is a tremendous recipe. My only criticism is that I thought Paula was normally a little timid on spice-- well, I halved the amount because hubby really doesn't like the heat, but it was still too spicy for him. Of course, I poured on the extra Tabasco for myself, and it was everything a good collard green should be. Kudos once again to 'ya, Ms. Paula! item not reviewed by moderator and published
I actually use half stock and half water. cuts the cook time, as well as add flavor. item not reviewed by moderator and published
DIVINE. I made this recipe and added 1/2 cup sugar as suggested in the Neely's "Gina's Best Collards" recipe. I also used a giant smoked ham hock, extra hot pepper sauce and a can of beer in place of 1 quart of water. My friends ate the entire pot and said it would be criminal to not save the potlicker for soup. REALLY GOOD. item not reviewed by moderator and published
Very tasty. I used 3 smoked ham hocks &amp; 2 bunches of greens. Next time, I'll omit the salt when using the ham hocks. Yum! item not reviewed by moderator and published
Delicious! I used leftover (baked smoked ham so the initial cooking time was much shorter. This could make a green eater out of someone who "doesn't like greens"! item not reviewed by moderator and published
Delicious! I read previous reviews and decreased the salt as others did. And that worked great. Also, instead of making the house seasoning, I actually used Goya Adobo seasoning--we all loved it! item not reviewed by moderator and published
My husband has grown up eating greens; I have not. I decided to surprise him by trying to make this recipe (in hopes that it would compare to his family's in some way. I just made them tonight, and there are NONE left. He literally ate all of them...wow! He also requested I make more soon. While I am not a fan of greens, I will certainly give this recipe 5 stars on behalf of my husband. item not reviewed by moderator and published
I made this for Christmas this year and it was my first time making them. It was delicious! I did add extra house seasoning and a little extra hot sauce though. item not reviewed by moderator and published
Great recipe and so simple! My husband and I loved the recipe..He bought 1 1/2 lb of smoked hamhocks and 3 bunches of collards. Somehow 3 bunches didn't seem enough. The taste was wonderful. Paula knows her greens and loves her butter. The hot sauce gave it a good kick that I used 3 Tbsp. item not reviewed by moderator and published
Excellent recipe!!! The greens were the best I have ever cooked and will keep this recipe for future New Years!!! item not reviewed by moderator and published
I made these collard greens today for our New Years Day dinner. I thought the flavor was really great. I used a smoked turkey leg as I could not find ham hocks, turkey wings or necks. For us the saltiness was fine but the recipe could be confusing and maybe those folks used the entire cup of seasoning instead of one tablespoon. I will definitely use this recipe again for future greens. item not reviewed by moderator and published
I made this tonight and only used 1/4 of the house seasoning and it was still very salty (and I'm typically a salt-a-holic. I added about 1 - 2 TBSP of sugar and it didn't really help. I also only used about half of the hot sauce and it was still a bit spicy for me, but I just drank a lot of water with dinner. The greens were good but next time I will either cut back more on the house seasoning and/or the seasoned salt. You can always add more salt in the end if it needs more flavor. item not reviewed by moderator and published
Just made these for our New Years dinner and they were Fantastic! The seasonings really gave them a great flavor. We had a friend over that said he didn't like collard greens and he even liked them. I noticed some people said they were way too salty - Remember, you only use 1 tablespoon of the house seasoning, not the whole batch! I keep it in a shaker and use it on everything. item not reviewed by moderator and published
These collard greens were the best I have ever made. The slough you make and cook before adding the greens is the new Southern Comfort!!! item not reviewed by moderator and published
Really good recipe. I see how some would think it was a little salty though. I used chicken broth along with water to make up the 3 quarts. Also, I liked it more when I added a t of apple cider vinegar at the end. item not reviewed by moderator and published
This was my first attempt at greens (always a favorite dish of mine and I was THRILLED with the results! They were devoured by the 4 of us and received rave reviews from all. I did omit the butter (sorry Paula but everything else was by the book. I loved the 'house' mix and use it for most dishes calling for salt. I didn't feel this was too salty, which is surprising as I rarely use salt other than what is called for in recipes (I don't add it before eating. item not reviewed by moderator and published
We grew our own collards this year and they have been amazing. All we do is cut and place collards in large S/S pot and pour filtered water about 1/4 of pot. Add a little bacon grease and let them simmer for about 30 minutes. Salt and Pepper to taste. That is it folks! You don't need all that other stuff. I actually like to taste the leafy greens myself. So good! item not reviewed by moderator and published
Way to much salt; every ingredient except the Collards Greens contains high levels of salt. Anyone planning a Kwanzaa celebration don't use the pork (it is considered unclean. item not reviewed by moderator and published
I made the collard greens with smoked turkey necks. I didn't care for the turkey necks themselves, but the collard greens tasted really good. I noticed alot of reviews said it was too salty but I didn't have that problem. I did have alot of house seasoning left over so I would cut that in half, its way too much. item not reviewed by moderator and published
WAY TOO MUCH SALT and PEPPER. I suggest cutting the house seasoning in half. Other than that. It's great. I added a splash of Apple Cider Vinegar towards the end. item not reviewed by moderator and published
This recipe was fantastic. This was my first making collard greens. I used part chicken stock to cook the turkey wings and collard greens together. I followed most of the recipe with the exception of the red pepper sauce which I gave the guest the option to add before endulging and it was fantastic. Thank you for sharing. item not reviewed by moderator and published
This was a great success at my holiday party this year. I had one of my guest come up to me and say that, "It brought back a visceral memory of food when growing up...and she felt so happy!" I should mention that there were many others that commented on how good the dish was. Thank you Paula;0~! item not reviewed by moderator and published
Very good! I used ham hocks and I didn't used the red pepper sauce or the seasoned salt. I find that just the house seasoning is enough. Taste great. I went back for thirds! item not reviewed by moderator and published
Used a smoked, peppered pork jowl for the smoked meat. I cut slices in it - almost all the way through to the other side. Substituted a heaping tablespoon of thai garlic chili paste for the hot pepper sauce. Served it with apple cider vinegar. ***Absolutely the best greens I've ever had*** item not reviewed by moderator and published
Tasty. But much tastier to substitute chicken stock for the water. item not reviewed by moderator and published
I used this today to cook collards for thanksgiving. This was my first time making them and they turned out great! love the reciepe item not reviewed by moderator and published
These collards are awesome!! Made them for the first this summer for a family BBQ, and my family has requested that I make them again for Thanksgiving!! I followed the recipe without making any modifications and used a smoked turkey wing. They were perfect! item not reviewed by moderator and published
Love it....I make it every thanksgiving item not reviewed by moderator and published
they where great..i left the hot peppers out gives me heartburn..... item not reviewed by moderator and published
Great recipe! A little salty; the smoked turkey legs I used were salty in addition to what was added. I'll cut back next time. Definitely a keeper. item not reviewed by moderator and published
Yes it is a little more than needed, I would say add 2/3rds of the recipe. Then again you can reduce the amount of liquid by boiling longer and get to the point you desire... I think it is pretty darn good myself after reducing the liquid portion though item not reviewed by moderator and published
LOL I understand exactly what you are saying... Others maybe flunked GS math or have forgotten it LOL... If they can not use it, then use your favorite search engine to find measurement conversions as there are plenty of aid out there ;) item not reviewed by moderator and published
It makes perfect sense; you just need to read the entire thing before jumping in half-cocked. item not reviewed by moderator and published
No one that knows how to read a recipe would thing you should add the entire amount of house seasoning; even if you didn't, alarms should be going off in your head if you know anything about cooking; not every recipe is cooking for beginners. item not reviewed by moderator and published
This recipe is perfect and amazing if you got past the first grade. item not reviewed by moderator and published
Because you can save it for other things... To get the right mixture, you have to make so much and only use some of it... At least that's what I think.. item not reviewed by moderator and published
You can do the math and reduce the amount you make. Come on now. item not reviewed by moderator and published
The ratio is 1 : 1/4 : 1/4. for the recipe you could do 2 tsp salt and a 1/4 tsp each of the pepper and garlic powder. I agree Jeffrey. Just do the math. item not reviewed by moderator and published
Sorry should be 2 salt and 1/2 tsp of pepper and garlic powder. item not reviewed by moderator and published
my mother in law said to add some vinegar or olive oil so they don't turn out bitter...also some sugar item not reviewed by moderator and published
Yes, good, proper Southern collards take all day to make. Your mother should have informed you of this. Another reason why good collards are such a treat. Also, collards are not usually bitter, mustard greens and turnips are bitter. item not reviewed by moderator and published
your inability to read and follow a recipe does not make this a bad recipe... item not reviewed by moderator and published
This has nothing to do with an inability to read. The directions are misleading and difficult. Anyone would ask, "Why should I make 2 cups of House Seasoning if I am only going to use 1 TBSP???" item not reviewed by moderator and published
SERIOUSLY Marcus? So your common sense wouldn't tell you that a cup of salt is too much in a recipe? item not reviewed by moderator and published
I intend to make this and will simply change the House Seasoning measurements from CUP to TBS - 1 TBS salt, 1/4 TBS pepper, 1/4 TBS garlic powder. I'll have an extra 1/2 TBS of house seasoning left to use if I need to add more when the greens are done. Just using a little common sense to adapt for what I need. item not reviewed by moderator and published
I see that the house seasoning calls for 1 tablespoon... but I'm not the only one who read the recipe incorrectly and thought to put a cup of salt and 1/4 cup of pepper... Therefore- the recipe layout is a bit confusing. item not reviewed by moderator and published
I did the same thing! Ugh, what a waste! item not reviewed by moderator and published
I do wish FN would check the salt in the recipes they post. You can never trust them. Read the reviews, and most of all, use your good sense. item not reviewed by moderator and published
I had the same exact problem! item not reviewed by moderator and published
i agree @branfordcook, I used the same ratio for the 1TB of house seasoning. This recipe is my go to for collard greens. Always turns out perfect. item not reviewed by moderator and published
Try this recipe again and follow the directions. The recipe only calls for one tablespoon of house seasoning. item not reviewed by moderator and published

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