Tasty Collard Greens
A classic Southern recipe for collard greens with smoked turkey for fantastic flavor. Spice things up with a dash of red chile flakes.
A classic Southern recipe for collard greens with smoked turkey for fantastic flavor. Spice things up with a dash of red chile flakes.
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 and 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.Read More
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 and 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 flavorful. 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 cook 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.
These are the best the same way I always cook mine. Of course being southern, we sometimes add fat back or bacon for flavoring also. Also if you find you greens with just a little bitter taste, I learned this trick from my granmother add about1 TBSP honey, srupor brown sugar. People who usually complain about the bitterness witll eat it when I add the sweet. Thanks...
Anadri, your recipe is terrific - thanks so much for sharing it. My boyfriend claimed his "Momma's" greens are the best, but after 3 full servings he had nothing to say but refilling his bowl with more. Thanks for helping me shut him AND his Momma up. :)
Absolutely delicious and yes, tasty! Cooking these greens in a mixture of chicken broth and smoked turkey promotes and outstanding and flavorful combination. Of course, I added my own touch somewhat by cooking the greens with a finely chopped small onion and replaced seasoning salt for regular salt. We'll enjoy this recipe forever!
great recipe. I would add a couple of things. One, adding sugar cuts the bitterness. Don't add more than a couple of tsp because you don't want the greens to taste sweet. Two, I add a couple of tablespoons of vinegar. I use rice vinegar but I don't think it makes a difference. Three, experiment with seasonings. I add garlic, onion powder, season salt, and others that I have experimented with over the years. The red pepper flakes are definitely a must but should be added maybe a half hour before cooking is complete. Last, try experimenting with different smoked meats. I've found that a combination of smoked turkey and smoked pork takes my greens over the edge. I have sliced fresh tomato handy for folks to cut up in their greens and a little pepper soaked vinegar. Been making greens this way for years. Never had one complaint and I am always asked to cook the greens at every occasion. Experiment and find combinations that you and your family will love
This is very similiar to the way I've always made collard greens. I usually use fresh garlic, but I took a shortcut the other night and used canned roasted garlic chicken stock and surprisingly the greens turned out even better! Used a splash of cayenne pepper instead of the red chile flakes and served with hot sauce. Very good! (Forgot to mention I added an onion to the chicken stock as well)
I have been hailed Queen of Greens from this recipe! The only things different I did was I did not add any crushed red pepper flakes and I added 1 & 1/2 tablespoon of apple cider vinegar. The results are AMAZING! My family is black and some of my family is from the Carribean so I had a big table of judges waiting on Thanksgiving to taste this and I received 5 stars across the board for this dish. Thanks Anandri!!
I have never made greens before and I looked at over a dozen recipies and called several people. I finally choose this recipe and it worked out great. My friend from Alabama even loved them.
This recipe was wonderful. I was a little hesitant at first because the recipe was totally different from any collard greens that I have ever had, but my husband and I thought that these were great! Even my three year-old said, "these 'gweens' are good, mama!"
This was the 1st time I'd ever cooked collard greens. I sauteed a small chopped onion before adding 1 Tbsp (not 2) of garlic. It took quite a while to cook this but the smoked turkey drumstick added a nice flavor. I'd suggest tasting it at the end to see if you want to add any red pepper flakes &, if so, how much.
Having roots in the deep south, I must say the turkey surprised me... I had thought the only meat for greens was fatback or hamhocks a very nice change to say the least! I want to suggest for those who don't know, it's easier when chopping the whole leaves if you lay 4-5 leaves on top of each other and roll them up cigar-style and "slice" across about every 1/4 inch or so. We also add Louisiana Hot Sauce at the table to taste.
This was an awesome recipe. I grew my collards in my garden and this was the first time I've ever cook them without them being in a can. This will be a regular in our home. Thank you for posting it.
This is the first time I have ever cooked collard greens...was always to "afraid" that they wouldn't measure up to my friend's. This was so easy and the results were delicious! I could not find smoked turkey drumstick, so I used a smoked turkey wing, which seemed fine. The only other change I made was that I added a small chopped onion when I added the greens to the pot. Instead of salt and black pepper, I used Season All, which I layered throughout as I added the greens to the pot and let them cook down.
I am a vegetarian who loves collards. I cooked this with vegetable broth and omitted the turkey leg and it was still delicious. My carnivore, nonvegetable-eating husband had seconds! The turkey probably adds to the taste - but for those looking for collards without meat, these are still the best I've ever had!
The amount of chicken stock was not enough for the medium high heat simmering for 45 minutes and I burnt the greens. Either simmer on low the whole time or add a LOT more fluids.
I put my own twist on this a bit .. I boiled the smoked ham hocks for a couple of hours until falling off the bone, in water not chicken stock....then added to the boiling water onions, garlic, salt and pepper (red pepper flakes are a little too much for my family). I also added about a half of a teaspoon of liquid smoke to the water for a smokier flavor. I added the greens and boiled for about an hour, they were perfect. The final touches are vinegar and sugar (a must) before serving. Delicious!!!
This turned out so delicious. I used 3 bunches of collards with one whole smoked turkey leg. I only made 5 servings (using the recipe adjuster) which called for 3 cups of chicken stock, but I ended up using the entire 32-oz (4 cups) carton. After the greens were done cooking, I removed the turkey leg, let it cool and then shredded the meat and added it back to the greens. I also added a just a teaspoon or so of red pepper flakes. Other than that, I followed the instructions to the letter. Very, very good!
I add a couple of tablespoons of vinegar, bacon salt, and head of cabbage , and use smoked pork or other smoked meat.
we loved this recipe. it was a hit on Thanksgiving...
AMAZING!!! The flavor is perfect. These are by far the best greens I've ever experienced. Wish I could take the credit. I always put in lots of crushed red pepper flakes for an extra special kick!
This recipe is great. I have been using it as my base greens recipe for awhile now and with just a few changes here and there to taste (I like some onion and a pinch or two of curry), it always get's compliments. I cut down on the olive oil a little bit because it seems like the turkey leg adds a bit of grease too, and they were a bit too oily for me the first time.
So good! I followed the recipe and it all disappeared!
FABULOUS!! Coming from an interracial family I never had the nerve to try it... SO GLAD I DID....my husband can't enough! Modifications: added 1 whole onion with garlic and oil. Used 4 bags (32oz) of frozen prechopped (THANK YOU!), ended up using smoked neckbones as I couldn't find the smoked turkey leg. What is the difference by the way with stock and broth?? I used 3 boxes of chicken stock. As suggested by others I did not add salt... thank goodness. Did use black ppper and skipped the red pepper flakes. Flavor was fabulous. The tiny bits of meat that came off the neck bones was perfect (just like my mother in laws), very tender but definately don't short the cook time.
Made this recently for my husband, who is diabetic. I was trying to find some interesting ways to serve greens because they are so low in carbohydrates. This is my first attempt ever to make collard greens--and I've been married nearly 36 years. I have to say, they were WONDERFUL. I didn't change a thing about the recipe, followed cooking times exactly. My only question while I was cooking was, How big is a bunch? I was worried about using too much/too much little of the leaves compared to the liquid involved. Anyway, I ended up using a huge, 2-lb bag of cleaned, cut up collards from Walmart, and the leaf-to-liquid ratio was perfect, not to mention the convenience of not having to wash or chop. About halfway through the cooking time I added another cup of boiling water to the pot. I may not have had to do this, actually, but I was lazy: I wanted to leave the room without watching the pot constantly to make sure it didn't run out of liquid. The collards were soft and tender but not mushy or slimy. The flavor was robust with just the perfect amount of garlic. The shreds of smoked turkey sprinkled throughout the greens (I simply pulled the meat away from the bone while the leg was still in the pot) were not too much--it still tasted like a vegetable dish. The oiliness factor was just right. All in all, a really great side dish. This recipe will feed a crowd. There's only three of us, so we will enjoy the greens for a week. Love this recipe. Definitely a keeper.
This recipe is the bomb!!!! I add a little sugar and vinegar...nothing better. I always get rave reviews about my collards. We love them.
These are the best collard greens I have ever tasted. Whenever I make these I get rave reviews. Definitely a keeper. Thanks for sharing
This recipe is wonderful! I did add sweetner to the ingredients. I tend to like a spicy-sweet taste to my greens. You can use sugar or normal way that you sweeten your foods and beverages. Thanks for posting. Sonya Atlanta, GA
WOW!! I am a Black woman in my 40's and I have NEVER liked greens in my life UNTIL THIS RECIPE!!! I served canned greens a couple weeks prior & they were NOT a huge hit. My family normally would have to eat the homemade ones at family gatherings but I decided to give it a try to surprise my family. I could not stop eating them. They are the BEST!! I have shared them with family & friends who ate greens for years and said that MY GREENS were the best that they ever had. Thanks for not only giving out a good recipe but causing me to eat something I despised for soooo long. I made them just the way the recipe states, no changes. I didn't need the red pepper flakes and they were simply delicious. THANK YOU ANADRI!!!
These were yummy! My family raved about them! One word of caution, though: watch the liquid levels toward the end. I scorched the bottom layer, because the broth completely cooked off. And I followed the directions to a T. But lesson learned! A keeper!
I have made collard greens before not exactly to this recipe but very similar. I will definitley cook it in chicken stock next time and add some minced garlic. If you love okras try throwing in some whole okras in the last 40 minutes of cooking the greens. You can also season with ham hock meat.
I use it every year around the holidays My hubby loves them along with my dressing.I use two lg white onion chopped and a smoked turkey wing wit two gloves garlic chopped red pepper lakes go in at the end.I serve them with apple cider vinegar.
This is now my go-to collards recipe. I like using smoked turkey instead of ham hocks. Only could find smoked turkey neck pieces but worked perfect. Thank you for sharing this recipe!
I added an onion like a number of other reviewers. I also used a ham hock instead of the turkey leg since I already had it but next time I'll definitely try the turkey leg!
I had never had collard greens before. After having them at a restaurant, I decided to try and make them at home. This recipe was fantastic. I even impressed some friends who grew up in North Carolina. (I live in Michigan) Made 8 servings for 5 people hoping to have left overs, but the bowl was empty at the end of dinner.
I've made this twice now and I love them!
These were the best collards I've ever made. Even my 17 yr old son ate them and liked them. He said "it's like bacony lettuce". I guess bacony lettuce is good. The smoked turkey leg really adds a lot of flavor and a lot to meat to the finished dish. Served them with a pot of beans (also seasoned with smoked turkey leg) and cornbread. I am a convert. I'll never use ham hock again. Sounthern country cookin at it's finest.
They are great..I cook it in the crock pot at night put in the garlic, chicken stock, drumstick cook over night in the morning take out the bone and skin then add the rest to the crock pot and let it cook while at work.. i also have added a little cider vinegar or brown sugar just to take away any bitter taste
I cook some smoked turkey wings in the pot for 2 hours, then I add collard greens and sometimes I mix them. Add olive oil. I cook another 1 hour. Seasoning them just right is a must!
I have been eating collards my whole life and when I make them following this recipe, they last about two days for two people. I make 4-5 lbs. every week. These collards have become a staple in our diets. Very healthy and very very good!
I'm from the South, and love traditional, long-cooked greens. Using the smoked turkey is a great alternative to pork. Fresh collards in the fall/early winter are the best to use, if possible. If it's not possible to get fresh ones, bagged greens found in the produce section will work. If they're a little bitter, add about a tablespoon of sugar. It makes a difference and you won't taste the sugar!
This recipe was pretty easy. I added onions, and hamhock instead of turkey, two tablespoons of Vinegar and sugar and I added two cups of water and an additonal cup of chicken stock and these greens came out so good. Everyone really loved them for thanksgiving. I also cooked the greens for an additonal hour and a half so they were very flavorful.
Wow, this is an excellent receipe. Easy to make and tastes great. I used ham hocks instead of a smoked turkey leg and took out the fat after it was done. Also I added 10 crisp pieces of bacon (chopped them into small pieces) 1/2 an hour before they were done.
These were so good. I've made collard greens before but they never tasted this good. I will be making them like this from now on.
Wonderful flavor. Broth is so good you could drink it! I cooked onion and fresh garlic together then added the chicken broth and a cup of water. I used smoked turkey wings instead. I always remove the bone and cut off some of the meat halfway through and return it all to the pot for more flavor. The red pepper flake gives it a great kick. My 6 year old daughter will only eat these greens that I make which really upsets Nana and other family members. "My mama's greens are better!"
Great recipe. Followed the same instructions but used garlic powder instead of minced and used chicken broth cubes instead of liquid stock.
The only collard greens recipe I make!
I have tried this recipe and got great compliments on the dish, and I am cooking them a second time, thank you for the recipe. I do recommend this recipe, enjoy.
This is a great recipe! My entire family loves it, and my husband is always bragging about my greens to his friends.
I like to add sauteed onion and some minced jalapeno pepper (patti labelle idea) to make nice and spicy!!
I am a southern cook, and I have been trying to cut fat in my cooking and keep the flavor. this collard green recipe sounds good, close to mine, but I use 3-4 smoked turkey necks, I cook them in 4cups water with onion, and garlic granules until the necks are tender. and water evaporated I then add my greens with a tsp of sugar(helps the flavor) I boil them on medium add canned chicken broth as needed to keep them from scorching and when they have cooked down I add, dash salt , hot pepper flakes or 1-2 pickled hot peppers and a couple tbs of chicken bouillon either granules or paste (this adds salt). I do not use any oil as the fat from the broth and necks provide enough fat. from that point I let them cook until tender. Takes app 2hrs from start to finish after preparing greens (I usully get 2 bunches fresh or 1 large prepack bag) either by rinsing if prepack or washing and rinsing if from the garden. I gave this recipe a 4 because of the use of olive oil to me thats just too much.
I am so glad I came across this recipe. This is the FIRST time I've made collard greens where I actually enjoyed them. Even my daughters wanted second helpings. Very tasty.
The Collard green was excellent. It was a very easy recipe to follow.
The greens were a huge hit. I purchased 1 bag of the precleaned/precut greens(still washed them anyway). Even my grandma commented on the greens, which means "I have arrived" !!!
Thank you thank you for sharing this reciepe. My family loves this and I will use as my main greens reciepe. My 5 year old came back for 2nd's an 3rd's. I love this recipe!!
Everyone raves about these greens, every single time. I just use washed n ready greens but other than that, no changes made.
As a southern girl living in MN, good soul-food style collards are non-existent unless I am on a road trip back home or make them myself, although I never got it quite right. I made slight variations to this recipe and now they taste like I have worked in a soul food restaurant for years! I forgot to buy turkey legs, so I used smoked pork neck bones instead. I also added a tiny bit (1/2 tsp or so?) of Liquid Smoke near the end, as suggested by another reviewer. They are amazing! I think the Liquid Smoke may have been what I was looking for but couldn't figure out. Thanks for posting this recipe for collards like I remember having back in LA!
I think my husband loves me even more after discovering this recipe :p He says they taste just like the ones his momma and grandma used to make. Thanks for sharing :)
We substituted swiss chard for collards and cooked it on a slightly lower temp for less time. I also used a ham hock instead of the stock and turkey leg. But it was a terrific starer recipe and I was very happy with the results.
Tisnisna simple easy recipe for "tasty collard greens". I have made with and without turkey as my sister in law is a vegetarian. I cook my greens longer then listed for extra tenderness!
This was delicious! One downside is that they burned because the chicken stock ended up boiling out (as noted by another review). Also, be careful about adding salt; I added barely any and it still turned out pretty salty. I'm guessing the smoked turkey must have been fairly salty.
My first time making Collard greens myself, and this recipe was excellent! My husband and kids LOVED them. Everyone had extra helpings, which never happens with a vegetable. Added 1 tsp brown sugar and 1 tbsp apple cider vinegar as some reviews recommended, and left out crushed red pepper because my kids can't handle spicy. I added some Tabasco on my helping, and definitely kicked the flavor up to the next level. Delicious with or without though. Thanks!
I made these yesterday for Mother's Day Dinner and I love them. I'm not a fan of Collard Greens, but from now on, I'll be using this recipe to make them. Thanks, Anadr!
Awesome recipe tried this with smoked prosciuttio slices instead on turkey worked really well with 3-4 slices.
These turned out very tasty as suggested! However, I had two pretty major issues with the recipe. First, I am not sure what size pot is recommended, but I used a large dutch oven pot and the turkey leg was sticking out of the pot the entire time it was cooking. So, I could not fit the lid tight. Once I added the collards I cooked it at about 6.5 on my stove and then on the last step set the stove to about 3-3.5. I also couldn't close the lid properly, so the water may have evaporated off a little quicker. On the last step, it only needed about 30 minutes more cook time. The second was that the recipe suggested that it made 10 servings. However, by the time it cooked down, I was lucky to get 5 servings. I ended up using homemade turkey stock and it worked great. I didn't add the optional red pepper flakes, pepper, or addtional salt. The stock and smoked turkey leg definitely had plenty of salt and flavor. I admit, I was really surprised how well this did turn out taste wise. My plan next time, is to make two pots or find a larger pot. I may also just try a smoked turkey wing. I will miss the meat, but it will at least fit in the pot. Either way, I think I will make this again on a holiday occasion. TY
Tasty and easy to make. This recipes is a keeper.
These greens were my contribution to Thanksgiving dinner last year. I've never tried making collards before so I followed this recipe exactly. To summarize, these will now be a staple for Thanksgiving dinner from now on (and probably more often.) What a huge hit! My boyfriend commented that they were even better than our favorite soul food restaurant! Thanks for making good food AMAZING!
Very good recipe! Going to add some extra ingredients like my dads greens..hope he shares the secret ingredients so I can come back and share!
These were absolutely delicious!! I have been trying to find a go-to greens recipe for years and I've finally found it! The recipe was easy to follow and the greens were full of flavor from the turkey leg, chicken stock, and garlic. I modified the recipe by adding some diced onion to the garlic/olive oil mixture and also decreased the amount of crushed red pepper flakes to one teaspoon plus to taste. I made this for New Year's dinner and my guests thought these were the best greens ever. Thank you for posting!
I grow my own collard greens and use this as my go to recipe every time. I saute one chopped onion and 2 chopped jalapeños with the garlic to kick it up a notch! Oustanding!
It's true. These collard greens are a hit. I read the reviews and said this is too simple to be in law competing kind of good, against southern women who have been doing this for years but the greens are that good. Thank you so much for providing rookie cooks like me the opportunity to shut up women who swear to be the best. I am not a great cook but this recipe is easy. I used smoved turkey necks and had no problems! You must try this recipe if you like collards.
Wonderful greens. The first time I've made greens and it was so easy! Having just moved to TN from OR I was getting a lot of flack about my "Yankee cooking," but now my friends are thinking twice. I bought 2 bags of frozen, chopped collards (the store's fresh bunches looked less than fresh) and subbed 2# smoked ham hocks for the turkey. Also I added about 1 tbsp each of onion powder, paprika, and cayenne pepper. I also added about 2 tbsps of butter just before serving. Will def make again SOON. Thanks!
Before this recipe I had never purchased, cooked or eaten collard greens so I was a bit apprehensive about cooking this. It turned out great and was a huge hit with my family. The only substitution I made was a smoked turkey wing for the ham. I will definitely make this again.
Very, very good! Thanks for the great recipe. The smoked turkey drumstick gave it a great flavor. I cooked up some sweet onions in the oil along with the garlic and used cayenne pepper instead of red pepper flakes (family preference) like some other reviewers suggested and will do so again next time.
These were delicious!!!! I used a smoked ham hock and a few shakes of liquid smoke instead of the turkey leg, but I thought they were fantastic! I will be making this recipe again and again. Thank you!!!
This recipe turned out very flavorful. I did add a small bit of red onion to the garlic when I sauteed it. Otherwise I followed the recipe as written.
My husband absolutely loves this recipe. Very tasty with a littl kick from the red pepper. Also the greens still taste very fresh instead of tasting like meat. Nothing against greens with neckbones. I make those too from time to time.
I leave out the turkey drumstick altogether and this is absolutely delicious! I have made this several time and it always receives rave reviews from some people who know how greens should be. They say the greens taste like they were cooked with ham or turkey even though they were not. Thanks for the recipe.
This is my go-to recipe! I impress all my southern family members with this!
I've never made collards before but these were sooo yummy! i used a smoked ham bone that i had leftover.. They were so tender and wonderful, thanks for posting this recipe!! :)
This is exactly how I make my collard greens. The only thing diffrent...I sautee 1/2 of an onion and 3 garlic cloves and add to my chicken broth...Delicious!!! I'm not a cooker but I get a lot of compliments on these greens!
This recipe is truly pot-licking good! Made this for Easter this year. It went great with the ham and some of the richer side
I made this recipe with only two bags of frozen collard greens and I altered the recipe according to what I had but they came out excellent! I will definitely try again!
These were delish!!!!
I grew up in the North where Escarole (which I abhor) is a staple so I had never eaten (much less prepared) Collard Greens. But I've always been curious about them. So now that I'm living below the Mason-Dixon line, I thought I would try this recipe. WONDERFUL! I didn't have turkey, so I used 1-1/2 lb. of pork chops (which I eventually cut up and re-incorporated) instead. DH loved it as did my 3 adult "children". Thank God, we'll never have to eat Escarole ever again! [oh, yes: I'd recommend allowing the finished product to sit and "marry" for at least 1 hour (reheat if necessary)]. We are 5 people. The recipe, as written, suggests 10 servings. NO leftovers. 'Nuff said.
I used country ham instead of turkey leg for seasoning and turkey broth instead of chicken broth. There was no need to add salt with the country ham seasoning.
this is the best collard greens recipe ever!!! followed the recipe to the t and it came out perfect,will be on my holiday table from know on.
Good recipe, but 2 things i do differently. I always add some diced jalapeno for some warmth and sometimes I use smoked turkey kielbasa instead of the smoked turkey leg. The meat lovers here like the greens with chunks of the kielbasa. Also, I have found that it is easier to cook the meat and stock for a good hour before adding the greens. This lets you adjust the cooking time of the greens (sometimes my greens are really little and cook well in 10 minutes and sometimes really big and tough and take 40 min). You just add the greens and when they are done, you remove from heat.
TASTY IS RIGHT,I GATHERED ALL AND PUT IN CROCK POT.
Delicious. Well worth the time on this one. I have done it with and without the turkey. Both are good but the with turkey gives it an edge. I have saved 30 mins by doing it without the turkey. I just add the greens to the broth mix once it is hot. The greens cone out the same texture.
OMG soooo good! EASY TOO! Publix didn't have a smoked turkey leg, but they did have ham hocks so I used 2 of those instead. 4 bags of collards was perfect. Makes a whole lot so if there's only about 4 of you I'd divide this recipe. Make with confidence!
Never made collard greens before but based on the reviews, I decided to try them. I ambitiously made this for Christmas. One word "WINNER!". My husband, who loves southern cooking, LOVED them! My mom who loved my grandmother's (R.I.P) greens, said these were almost on par with hers...I know she'd be proud. I didn't use the red pepper flakes but it wasn't missed. Also, my husband added vinegar to one of the multiple servings he had and said it tasted just as good.