Tasty Collard Greens

"I'm an African American from the South, so I needed a collard green recipe that would not disappoint at the Thanksgiving table. This one was a hit and was very easy to prepare. Everyone loved them a..." See morend made sure to take some to go. They were very well seasoned with the chicken broth, turkey leg and garlic. Only difference is that we bought the pre-washed Wal-Mart bags of collard greens, but still cooked them for the time outlined in this recipe. We used 4 bags with this recipe. Next time we can probably cut back and only use 3, because it made a whole lot."

"I tried these about 2 months ago which was my first time ever making collard greens. Let me tell you something them were the BEST collard greens I have ever taste! OMG they were sooooooo GOOD and flav..." See moreorful. My entire family LOVED them and being in a black family collard greens are traditional at the dinner table. All you need to do is follow the recipe. That's it! The only thing I did different was cook them a little longer. Either or they were FABULOUS!!!"

"Anadri, thank you so much for this recipe! My mother had doubts that I could make some decent collard greens for the Thanksgiving table, but I reassured her that even though I had never attempted to c..." See moreook my own, she would love mine! I was going to use a hamhock, but I waited until the last minute to shop (Thanksgiving Eve) and the grocery store was out of them! I hoped and prayed that smoked turkey legs wouldn't compromise flavor. Boy, was I jumping for joy when I tasted my collard greens while they were cooking! I made sure to clean them very thoroughly (rinsed them 3 times in cold water). Removed the stems, and ripped the leaves into smaller pieces with my hands. The chicken stock, onion (I added 1 small onion), and garlic added so much flavor! I think the key to making some good collards is to wash them thoroughly and to cook them through until they are tender. Don't hesitate to cook them a bit longer! You want them to have the same texture as barely wilted spinach- but let's face it, collards have so much more flavor :) Thanks for being a godsend! Mom and family had high praises. We dunked our breadrolls and cornbread in the delicious broth :9 Yum! * Prior to serving, I took the legs out, chopped into smaller pieces, and checked thoroughly for any loose pieces of cartilage in the greens."