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Slow-Cooked Collard Greens Recipe

Slow-Cooked Collard Greens

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Average Rating:

Total Reviews: 60

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  • on January 02, 2012

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    Great! Made it a little more expensive than collards ought to be, but they sure were good!

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  • on April 28, 2011

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    As a southerner, I was tired of all the work that goes into cooking collards the way my mother does, and I was reluctant to try this recipe because it is so different. I cooked them a day ahead and they were really good. I added a little more vinegar and sugar, then I added some red pepper flakes. Also I bought the prewashed, precut greens which took longer to cook, but next time I'll do the fresh. Thanks, Tyler.

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  • on April 04, 2011

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    I'm making for 2nd time today. This is delicious and takes me back to my southern childhood memories. I just use some cut up bacon which I always have on hand, crisp it up before adding onions, etc. The cider vinegar makes all the difference. Thank you Tyler.

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  • on February 18, 2011

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    Fantastic! My husband raved. I really like the flavor the cider gives the greens. I added a bit of cayenne for a little kick but otherwise followed the recipe. Will be making this many more times!

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  • on December 12, 2010

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    These are excellent! I did make 2 modifications tho... I added 1/2 pound chopped raw bacon to the simmering onions and then I added 1 tsp red pepper flakes. Really yummy!

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  • on November 28, 2010

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    I made these for Thanksgiving this year. Oh My Gods! So tasty.
    There's a reason to taste the "pot liquer" to add more flavor.
    added additional cider vin, palmful of red pepper flakes, salt-n-pepper to the pot.
    Added more crushed garlic in the beginning as i like garlic.
    had the pot cooking longer too.

    Will try this in a Crockpot/slow cooker next time to cook all day. To see how it goes.
    also will try 1/2 collard and 1/2 Kale or other greens

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  • on June 27, 2010

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    I just want to post, I just made this recipe vegetarian, no ham hock, no chicken broth, and it was excellent! I used vegetable broth and liberal amounts of hot sauce and it was still a great recipe.

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  • on May 11, 2010

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    This is a new family favorite!! We grow the collards in the garden and just love this recipe!!! My son acutally said, "Yay!! We're having collard greens!"

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  • on March 06, 2010

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    This was the 1st time I tried collards and it was great. Even better, I put the leftover greens and broth in the food processor, added fresh basil, garlic and olive oil. It made an awesome pesto for tortellini. No one even guessed that it was the collard greens!

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  • on January 07, 2010

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    My boyfriend's mother is a wonderful cook and has made greens for him all of his life. I love greens, but have never made them fresh. Last night I made them for the first time and used this recipe, only I did it for one bunch of greens.

    My BF teased me at first about sauteing the onions, but he was very, very surprised at how good they turned out. I cooked them longer than the recipe called, because we both like them a little softer and I added a little hot sauce. I also used pork skins/fat back instead of the ham hock. LOVE this recipe!!

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