Collard Greens

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Being from the south here in Arizona, Paula Dean Has always been a loved favorite of mine. Her classy fun loving southern style gives the Arizona West a touch of Paula's Georgia. You go Paula!!!

Ray

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excellant! watch the salt though...

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simple, easy and delicious

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Easy to make. Everyone loved them and this was my first time making them

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I cooked these for Easter dinner and they were a huge hit. I had not a single leaf left in the pot by the end of the meal. Everyone took some home and even my mother (who is an excellent cook was very impressed!

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Even skipping the seasoned salt in this recipe, these were still too salty to eat. I actually ended up trying to rinse mine and I still couldn't get enough of the salt flavor out. Next time I would wait until the end to add any seasonings, maybe a little house seasoning if it's even necessary. I'd rather taste the ham hock.

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I was skeptical about making greens. There are as many recipes as women to ask how to make them, and everyone's way is "the only way"and "no one else know what they are talking about." From how your chop your greens to how long they should cook. Well I followed this recipe exactly, except that I added some sautted bacon ends in at the same time as the greens. (Got that from Juliet passed down from grandmother to mother to her. I took the left overs to work the next day and got raves from all the women that had given their advice. So now I can be one of the women that says my way is the only way.

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thie recipe is very easy. i used hamhocks as the smoked meat but maybee the neck bones would be a better choice.A great side dish along with fried ckicken and nlack eyed peas.

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I have made collards a lot over the years (I'm from Alabama, but this is the best recipe I have ever tried for them. Absolutely wonderful!

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Simple yet perfect!