Collard Greens

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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.

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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.

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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.

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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.

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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!

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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~!

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Fantastic recipe. Easy and very tasty. I'm very versed in cooking Latin-inspired foods, what a great simple recipe for a newbie.

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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!

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I actually use half stock and half water. cuts the cook time, as well as add flavor.

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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.