Gina's Collard Greens

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very good,first time to cook greens.love your show.

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Love Gina my first time cooking greens n it was great!!!!!

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"Fire in the Hole" and a lot simpler way to cook greens. Back off the Red Pepper Flakes and season to your desired tastes. Love them

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All the ingredients are right on time but WAY too much sugar and Salt, Use salt and Sugar to taste and add a little Vinegar and they are perfect !!!

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I made it exacty as suggested. lol my family likes it with less heat. : awesome Gina. :-

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I normally cook my greens similar to the way Gina cooks hers. Except hers had too much salt and too many pepper flakes. I normally do use the ham hocks, but I use a lttle salt, and a hot pepper from the garden. Just cut the hot pepper in half and throw it in the dish while it is cooking. When done if you can find it take it out and throw it away. Pepper hot taste but not too hot.

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We were looking so forward to trying "This" recipe, but wow it was so salty!
Is there a error or miss-print in the amount of salt needed? I even remove most
of the liquid 1/2 hr. after adding the collards and added more fresh water. It
was still grossly salty. Next I rinsed "my" portion under fresh hot running water
but they were still way to salty. Unfortunately I had to waste the food.

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Can't believe how good these are - never tried them before & never wanted to until I saw this show. Even Paula thought they were too hot when she took a big bite so I was warned & used only 1 tablespoon pepper flakes. Also used less salt and a bigger pan. Gina likes hot stuff, Paula loves butter & Bobby's into spicy so if I want to use their recipes I add these things slowly. We watch, enjoy and Follow the recipe, sure, but also follow your gut as shared several times here. There's some great tips here to help us all out when trying something new.

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I typically follow a recipe exactly the first time and make adjustments the next time I prepare it. Unfortunately I didn't follow my gut on this one and added the 1/2 cup of salt. I chose this recipe because it was easy and the greens are just a side dish for a very large Christmas dinner and they were an afterthought. Two large ham hocks wouldn't fit into a medium pan, let alone three so I ended up using the actual pot my grandmother made her greens in with more water. The overall heat to the greens is fine for my family but the salt even with attempting to absorb some with potatoes is too much. Next time I will read the reviews more carefully. Thank you everyone who writes constructive criticism and avoids negativity.

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Anyone from the South who cooks can easily spot the error with the water. Three cups of water is adequate for a ham hock, but totally wrong for the collards. This is how my Grandmother made them. I use a piece of ham so the ham hock step is skipped. I use a big pot of water and you don't just dump the sugar and salt into the pot. You add a little, cook, taste and keep adding until you get the right taste. You can always add more salt and sugar but you can't take it out.