Gomen Wat

"This was my first time cooking collard greens and I was looking for something non-traditional; and by that, I mean "southern-style." This was really tasty! Some changes I made, I didn't have quite a p..." See moreound of collard greens (only 11 oz), and I used a whole onion and a lot of pre-minced garlic. I followed the rest of the spicy exactly. I felt that it was a little too gingery for my liking and if I make it again, I will half the ginger. It overpowered all the other flavors. I would probably also toss out half of the reserved water next time; I cooked for the said amount of time but it was still quite watery and I am rather impatient. It was still quite good though! I also only divided this whole dish between two people and served with a tilapia fillet. I was surprised to see that all of the ingredients were key players in detoxification so that's a plus!"

"This recipe was amazing, way better than I imagined it would be, but there are some minor alterations I would like to add. First off, when chopping the collards, remove the hard stem. What I did was ..." See moresort of cut an elongated V shape up the center of the leaf to remove the most of the hard stem and rib together. Also, I dumped all of the collards and the water into a large bowl, and used the same vessel the collards had been in to cook the onion. When ready I poured the collards, water and all, back into the onion mixture. This saved some time and energy."

"After boiling the greens and draining them (saving the liquid for sure!), I used a cast iron skillet for the final steps. Green pepper needs to be sliced fairly thin. This was aromatic, just spicy eno..." See moreugh, colorful and delicious!"