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5

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Total Reviews: 10

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  • on August 20, 2012

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    Though I regularly fix collard greens for my son, I, personally, am not a big "greens" fan. However, I decided to try this recipe because of other reviews and because it was different from the way I learned to cook greens. These greens are PHENOMENAL!!!!! My entire family devoured them, with not a green left in the pot! I served them with Michael Symon's twice fried chicken and candied yams. What a wonderful meal. Will repeat on a regular basis

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  • on July 12, 2012

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    What a great dish! Usually I have leftovers from the old standby recipe I've used , but not this one! Talk about licking the pot clean! The family could not get enough of this! Full of flavor! Kudos to you and Lizzie's Mom for this great recipe!! Definitely a keeper!

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  • on May 10, 2012

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    Amazing. Even my 17 year old son, who is beyond veggies, liked 'em and went back for seconds. I did up the salt, sugar and red wine vinegar. My advice is to prep the greens ahead and put the collards in about 15 min. before everything else. So good. Thanks Michael. Gotta go Pin it now.

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  • on May 08, 2012

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    Delicious and passed the southern family test. I did have to add a little more sugar and salt than the recipe called for but all in all a great recipe.

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  • on May 07, 2012

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    I ccoked some today to serve with pork chops and they are delicious. Every recipe that I have tried from Michael has been very good and my family really enjoy them. Thanks Michael for helping me cook delicious meals for my family.

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  • on April 03, 2012

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    Delicious!! I've done them before with ham hocks or smoked turkey wings, but these are my favorite! I love the combination of greens. Bravo!

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  • on March 01, 2012

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    GREAT..GREAT..GREAT. I hate watery, soupy greens and these were none of that. The mixed greens add a different flavor. I used collards, kale and red swiss chard becasue thats what my market had. I stopped cooking greens with ham hocks and fat back years ago...and I didnt like smoked turkey...so I stopped eating greens...now I'm back. Thank you Michael and Sherla.. you rock!!!

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  • on February 05, 2012

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    I only ever had kale as a kid and it was kind of nasty. I've never had swiss chard, mustard greens, or collard greens. When I saw this episode, the greens looked so great I knew I had to try it. I loved it! I had it with fried chicken, mashed potatoes, and biscuits. I think next time it might be with an oven fried pork chop or something. I also plan to use mustard greens a lot more. Loved the complexity of the flavors there.

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  • on January 30, 2012

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    This is the first time I ever made greens. I used golden beet greens (since I had just purchase the beets and some rainbow chard. This recipe is easy! And the greens are even better the next day (if you have any left over!

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  • on January 29, 2012

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    The greens were fabulous and the chicken was the best. My mother and I cooked the chicken and the greens from this episode (Southern Favorites. We have been cooking greens for years. This recipe was so simple and easy to make, and oh so good. I usually cook the greens with ham hocks, never again. This recipe does not add water, which we typically pour off because you boil the ham hock in water (or chicken stock. I did cook the greens for about 1 hour and 30 minutes. The collards were still crunchy. Next time will cook the collards for about fifteen minutes before I put in the other greens. You do want some texture in the greens. I used Cabernet wine vinegar, and the vinegar taste was a bit overwhelming for me, and I typically serve my greens with vinegar on the side. So next time, I might start with 1/4 cup of vinegar because the cab vinegar might just be too strong of a flavor.
    If you are new to cooking greens, this is great recipe to start. The chicken is a must.

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