Collard Greens

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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, ***

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Not impressed, way too salty

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Absolutely fantastic! I like to hit them with just a lil extra splash of W W vinegar right at the end...

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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.

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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 & sliced. And I used 4 slices of bacon.

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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.

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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.

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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.

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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.

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Absolutely delicious!