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I used this recipe the first time I ever made greens and I’ve NEVER been a fan of greens until I made them like this and time and time again they’re always delicious and never last long. lol
I love collards but the collards tonight were a bust!!! Tough! Even though they were simmered more than 2 hours! Tasteless! And they looked so good – all young, small leaves – none bigger than a small pot holder. It’s late July so they haven’t had the kiss of frost… what went wrong?
Dianne — I’m not sure why they were tough and tasteless. I’m sorry you didn’t like them. Without being in your kitchen it’s difficult to know what went wrong.
This was my first time making collard greens and I have had them many time in many regions and these were by far the best I’ve ever had! I had 6 people over for dinner and they were gone immediately with everyone going in for serving after serving with rave reviews!
I love this recipe! I added a jalapeno or whatever pepper you want to use. I have used habanero in it. After my collards get done is roughly chop cabbage and cook in with it for a few minutes and I smoke Mexican cornbread. It is awesome! thank you so much for the recipe!
i do the same with collards but always finish them
in a cast iron frying pan with a little sugar and fatback grease
I have cooked greens for many years but this recipe is by far the best tasting I’ve had.
This recipe was absolutely delicious!!!
These were the BEST I have ever eaten. And I’m southern!
I love collard greens cooked Southern style, but I’ve also had a Brazilian version while in Rio a few years ago. They were great too! They are served along side Brazil’s beloved black bean dish feijoada Interestingly, they are sautéed for only 3-4 minutes and are still bright green when served. Check out this recipe. I’ll bet hey would be good with black-eyed peas also.
Hi Gail, thanks for sharing! Thinly slicing the collards should tenderize them, much like thinly slicing steak. I’ll have to try this the next time I make collards.
It’s 10:45pm and greens still not tender. I PUT THEM IN AROUND 5. What am I doing wrong??
Hi Yvonne, sounds like you have some very tough collard greens.
Collards are a bit tougher than any in the ‘greens family.’ It takes a lot longer to cook. (2-4hr) You probably need to add more liquid to the pot including the vinegar and add some sugar (don’t wait until it’s done). It helps the cooking process plus collard greens are very bitter and need a bit acidity and sweetness for balance.
(Born and raise in the south, grew up eating these every week)
My traditional collard greens always prepare with a pinch or two of baking soda(added in after green leaves). This will tenderize most any type green quickly and cuts cook time in half. This comes from 3 generations of preparations, in my family.
Yvonne sounds like you may have purchased the bag of greens. I don’t like those because they are very tough. I always buy fresh with stems and all and clean them myself. I hope this helps.
Don’t know when I’ve enjoyed a post so much. Started out with a great recipe, which I was hoping for, and continued on with some very interesting reading in the comments. Thank you for sharing.
I’m from Mississippi and I’m in Hawaii working. The staff is all Philippians, and they are always asking me to cook them soul food. I chose your recipe b/c it’s almost like my grandmothers/mom recipe. I can’t wait to taste your creation. I’m also cooking fried chicken, cornbread, and banana pudding. $100.00 value here in Honolulu… I need food stamps to cook like this on the island. Lol
I have a new found love of collards and I’m excited to try this recipe! I’m also a huge fan of soups. . .do you have any suggestions for recipes using the leftover cooking liquid from the collards? Thanks!
Folks, I live in Wagga Wagga, Australia and love collard greens after visiting the south on numerous occasions. As we can’t get the greens out here, will kale suffice and do I need to cook it for as long as suggested in the recipe above. Cheers.
Hi Geoff, I think kale would work fine as a sub for the collards. And you’re right, you don’t need to cook them as long.
Thanks for that Elise, I appreciate the feedback. Cheers.
I’m from Australia too, and have done this recipe a few times! I’ve substituted with Silverbeet instead and it’s worked great!
I tried it once and overcooked it, but the second time it was pretty good!! Gotta love the food of the south.
If you don’t eat pork add smoked turkey legs or wings. For those in the southwest that have trouble finding fresh greens go to Trader Joes for the Country Greens; it’s a mix of collards, mustard, turnip and spinach. Make your cornbread, get the vinegar, onions, and tomatoes and enjoy!
I’ve been using kale for a while now. As collards aren’t readily available in Calgary or if they are the price is way too damn high.
I Cooked greens for first time tried this recipe and loved it..very simple but extremely flavorful
Sorry ya’ll , a real southerner does not put flour in their cornmeal to make cornbread. I’m 55 yrs. old and have only lived in Arkansas, Tennessee and South Carolina. I have yet to meet a real native that puts flour in their cornmeal. Only yankees do. My mother is one, she made cornbread that way. She even puts sugar on grits, yuck! And we wonder why yanks don’t like grits.
Sorry ya’ll , a real southerner does not put flour in their cornmeal to make cornbread. I’m 55 yrs. old and have only lived in Arkansas, Tennessee and South Carolina.]]
The general spirit of this website is one of sharing, not one of absolutely “right” or “wrong” ways to do things. When you explore more comments on other recipes, where people ask Elise if it’s “okay” to try a variation on a technique, you’ll see that Elise usually suggests the reader try it out and report back.
None of us will ever eat your cornbread, but I’m sure we’ll manage to muddle through.
Take it easy.
Child, please. I’m from Georgia and we always make our cornbread with flour. Everybody doesn’t do things the same way.
My mom was from Tennessee and she added flour. Also if you’re using corn meal mix the flour comes in it.
To reduce the fat a friend uses smoked turkey necks and adds balsamic rice vinegar to hers while she is cooking. Me I love it with ham hocks, smoked rib tips or smoked turkey thighs. Really any smoked meat can’t go wrong. Add some corned bread, black eyed peas, smoked turkey or fried chicken, fried okra and a big ol glass of butter milk and YUM got dinner! I hate living in WI but can make it tolerable by cooking real southern dinners. I would kill for some blackberry cobbler for dessert!
I made a FANTASTIC green mix on Fathers day! Collards/ Kale/ Mustards in hamhocks cook 1st /add crushed red pepper/ lawrys seasoning salt/ 3 tablespoons of oil that chicken had been cooked in/ some shakes of vinegar & cook for a few hours. OMG YUMMY! Ive a few boxes of jiffy cornbread mix sooo Im gonna use that HOWEVER what I do is since I’m single I make a huge pot then once cooled down I make 11 individual servings in containers then freeze OMG thats LOVE everytime I’m not able to cook from scratch and want a hit of greens on the side with My meal YUMMY!