Collard Greens

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Instead of the ham hocks I chopped and browned 1/2 pound of center cut bacon in the pot first, then I deglazed the pan with 2 tablespoons of balsamic vinegar. Then I followed the rest of the instructions, but in the last hour of cooking, I added 2 tablespoons of sugar and in the last 1/2 hour I added another tablespoon and a half of balsamic vinegar. I had people who don't like collards or greens eating them and ZERO leftovers.

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I did not try this receipe, but I reviewed it. I have been making collard greens for about 20 years. What happened to the fresh onion and garlic, vinegar and pinch of sugar. Some people put salt pork for fat, but you can use butter and olive oil. This receipe did not scream southern to me.

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I ended up modifying this one a bit.

Instead of the meat options specified, I used smoked bacon. I was able to find smoked bacon pieces at albertsons for about 1.69/lb, not too bad...

before tossing into the pot, I cooked the bacon halfway with small amounts of olive oil and worcestershire sauce. Turned out great!!

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I had never made collard greens before and this recipe was so simple that I decided this was the one to start off with. My husband and grandma loved them! I cheat and use collards from a bag. I also add a little extra hot sauce for some kick. I haven't even thought about using another recipe because this one is so easy and delicious.

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It's a good idea to stay off the phone, when cooking. I followed the recipe, but used all of the items called for in the House Seasoning. Ha! I had to drain half the water, and it was fine. It was my first time making greens, and this is by far as good as my mother's recipe, perhaps even better! It should be a hit for New Year's dinner!

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I have tried to cook collard greens many times, but they would always be tough. This recipe made come out very tender and flavorful.

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The instructions were followed exactly. The greens were not edible. They were way too salty! Either Paula Deen's people didn't try the recipe or the food network didn't proof read the recipe.

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I've had a lot of greens in a lot of states, but Paula's are the best ever.
I did adjust the hot sauce (so my 13 year old would eat them without complaining "it's too spicy", but for those of us who like it hot, you can always add hot sauce on your plate. Other than that, it's mighty fine!

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Love it, Very tasty:

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paula you go girl your greens are the bomb