Reviews (2)        Add Rating & Review     7 Ratings   5 star values:        2    4 star values:        2    3 star values:        2    2 star values:        1    1 star values:        0                Martha Stewart Member     Rating: 5 stars       11/17/2011   Very good flavor! Serve with cornbread baked in a big old iron skillet and dipped in the pot likker! Yummm.....         Martha Stewart Member     Rating: Unrated       11/06/2011   These are ok, but different from any southern cooking I've ever tasted, especially with the garlic. Most cooks I know use salt pork, not bacon or ham. Then again, it wasn't collard season when I visited Louisiana, so I've not tasted them there. - Raleigh NC

Back to Easy Collard Greens All Reviews for Easy Collard Greens - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Easy Collard Greens Recipe Summary Servings: 6

Ingredients Ingredient Checklist 3 ounces applewood smoked bacon, sliced into 1/2-inch pieces 1 small yellow onion, chopped 2 cloves garlic, minced 3 ounces smoked ham, cut into 1/2-inch pieces 2 cups chicken broth 2 pounds collard greens, stems and thick center ribs removed, leaves coarsely chopped 1/2 teaspoon coarse salt

Gallery Easy Collard Greens

Recipe Summary Servings: 6

Easy Collard Greens

Easy Collard Greens

Easy Collard Greens

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 3 ounces applewood smoked bacon, sliced into 1/2-inch pieces 1 small yellow onion, chopped 2 cloves garlic, minced 3 ounces smoked ham, cut into 1/2-inch pieces 2 cups chicken broth 2 pounds collard greens, stems and thick center ribs removed, leaves coarsely chopped 1/2 teaspoon coarse salt

Directions

Cook bacon in a large pot set over medium-high heat. Once fat renders but before bacon becomes crispy, add onions and cook, stirring occasionally, until translucent, about 3 minutes. Add garlic and ham to pot and continue cooking, 1 minute.

Add chicken broth to pot and bring to a boil, scraping brown bits from the bottom of the pot. Add collard greens and salt to pot and cook uncovered, stirring occasionally, until greens are tender and most of the liquid has evaporated from the pot, 25-30 minutes.

Reviews (2)

 Add Rating & Review     7 Ratings   5 star values:        2    4 star values:        2    3 star values:        2    2 star values:        1    1 star values:        0        

   Martha Stewart Member     Rating: 5 stars       11/17/2011   Very good flavor! Serve with cornbread baked in a big old iron skillet and dipped in the pot likker! Yummm.....         Martha Stewart Member     Rating: Unrated       11/06/2011   These are ok, but different from any southern cooking I've ever tasted, especially with the garlic. Most cooks I know use salt pork, not bacon or ham. Then again, it wasn't collard season when I visited Louisiana, so I've not tasted them there. - Raleigh NC

Reviews (2)

Add Rating & Review     7 Ratings   5 star values:        2    4 star values:        2    3 star values:        2    2 star values:        1    1 star values:        0

Add Rating & Review

7 Ratings 5 star values: 2 4 star values: 2 3 star values: 2 2 star values: 1 1 star values: 0

7 Ratings 5 star values: 2 4 star values: 2 3 star values: 2 2 star values: 1 1 star values: 0

7 Ratings 5 star values: 2 4 star values: 2 3 star values: 2 2 star values: 1 1 star values: 0

  • 5 star values: 2 4 star values: 2 3 star values: 2 2 star values: 1 1 star values: 0

    Martha Stewart Member     Rating: 5 stars       11/17/2011   Very good flavor! Serve with cornbread baked in a big old iron skillet and dipped in the pot likker! Yummm.....  

Martha Stewart Member     Rating: Unrated       11/06/2011   These are ok, but different from any southern cooking I've ever tasted, especially with the garlic. Most cooks I know use salt pork, not bacon or ham. Then again, it wasn't collard season when I visited Louisiana, so I've not tasted them there. - Raleigh NC

    Martha Stewart Member

    Rating: 5 stars 11/17/2011

Very good flavor! Serve with cornbread baked in a big old iron skillet and dipped in the pot likker! Yummm…..

Rating: 5 stars

Rating: Unrated 11/06/2011

These are ok, but different from any southern cooking I’ve ever tasted, especially with the garlic. Most cooks I know use salt pork, not bacon or ham. Then again, it wasn’t collard season when I visited Louisiana, so I’ve not tasted them there. - Raleigh NC

Rating: Unrated

All Reviews for Easy Collard Greens

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Easy Collard Greens

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest