Collard and Mustard Greens

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This recipe is AWESOME!!! Every place I have taken it, I get rave reviews and asked for the recipe. I have to admit, I did change it though. I tried it with fresh greens and thought they were too tough for my Southern palate. So, I get two cans of collard and two cans of mustard and used them straight out of the can. No draining. It is much quicker and tastier. (IMHO LOVE them like this!!!! Great job Robert. I also use two types of vinegar. Sometimes apple cider and rice wine; and othertimes raspberry and champagne. The addition of garlic is genious.

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Word to the wise.... British people cannot cook real southern food. I love Robert Irvine and his cooking, however dont cook this expecting the real southern style. Greens need a lot of time to cook... a lot. He's got decent ingredients, but blanching greens then saute-ing them? Not good. You'll end up with tough, very chewy, tasteless greens. This is like expecting good BBQ in New York City. Not gonna happen.

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I used the salt, pepper, vinegar and sugar and it didn't taste all mixed in. I just found every bite to be different. I mixed and mixed the greens but still.....just wasn't sure about the taste.

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Tasty the vinegar give it wonderful flavor. Make a lot it really cooks down