Gina's Collard Greens

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The printed recipe has errors in it. I saw the episode and I read the other reviews. You're supposed to cook the ham hocks in the 3 cups of water. Then, boil another huge pot of water (large stockpot and add the sugar and salt (I cut down on salt because my pot of water wasn't as large. Bring to a boil. After the ham hocks cook, pour them into the stockpot along with the cooking water. Then, add the collard greens. Add the amout of red pepper you like but I added only a tiny pinch. Cook as suggested (2 1/2 to 3 hours. Add water as needed. When you cook it the way Gina did on the TV show, you will LOVE these collard greens. My family ate them all up, went back for thirds! I've had collards from other bbq places, but Gina's way is THE BEST!

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Today's TV Show made a big point of using two pots to prepare the greens. 1 for the hocks, and then after the hocks were just tender to transfer them to a larger pot followed by the greens. The omission of this one small step caused the greens to be too salty. I am from Memphis and LOVE Neely's BBQ, so I'm sure that the problem was in the recipe translation...not with Gina's recipe. I

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I saw this episode today and what she did on Paula's show was different than what's listed here. She used a rolling dutch oven full of water to which she placed the greens in. All that's mentioned in this recipe is the 3 cups of water that she boiled the hocks in....not the huge pot of what that she transferred the hocks and greens into. That's why it came out so salty for everyone below. I'll try them on my own and adjust accordingly...

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I am southern and i have had greens, thought they would be good, but offer. Too much salt.

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These are the kind I remember my grandmother cooking, only better because of the sugar.

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Way to much salt. I had to trash the pot.

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I much prefer collards cooked with bacon and onion and a tad bit of vinegar and sugar. These gave me a stomach ache.

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What a descrecation to the most delicious green, the Collard Green!! Far to much salt and water. Also, there are healither choices, other than the dreaded ham hock.

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I prepared this recipe as written and it turned out WAAAY too salty!! I was
able to salvage it by adding potatoes to absorb the salt. I also decreased the red pepper flakes to 2T. After that it was edible and good. Love their restaurant, love their barbecue, didn't like this recipe. A half cup of salt is too much for anything for family cooking.