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Stewing the collard greens a few hours ahead of time allows their flavor to deepen.

Source: Martha Stewart Living, May 2005



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How would you rate this recipe?
  • ramonaschwarz
    25 FEB, 2018
    I think the “stew for a few hours” means to let it sit in fridge and reheat later.
  • waynem61768221
    23 JUN, 2017
    I don't get the stewing for hours when your just cooking for 12-14 minutes? What's with that?
  • imelly
    4 MAR, 2014
    Perfect recipe for greens. And do put them up to reheat later for best flavor. Thanks, Martha.
  • MS12157780
    13 JAN, 2014
    I recommend cutting the green parts maybe in those 2 inch slices, but instead of having stringy collards, don't cut the stems out... waste of money and nutrition.. just cut the stems in 1/4 inch slices... no waste and no strings. I despise frozen because of the stringy cuts. I am Southern born and raised and have converted many a northerner (Yankee Cousins) to loving Collards... and they too have in turn taught others . friends and such.
  • MS112579910
    29 SEP, 2012
    Martha! Lots of your recipes need fixing! Okay, so we're using 1 cup of chicken broth. But what about 'few hours of stewing' mentioned above? That isn't mentioned again in the recipe.
  • MS10394258
    2 APR, 2011
    Um, I might be overlooking this but I don't see stock listed, how much?
  • mhsfrazier
    29 JUN, 2010
    This recipe leads to a delicious result!!
  • lsmith2ca
    20 MAR, 2010
    I found the original printed recipe, it calls for 1 cup of low-sodium chicken stock.
  • RosalieCeurvels
    20 AUG, 2009
    Have tried other collard green recipes and find this the best one yet.Easy and tastey . Everyone in the family liked it. It is a keeper.
  • chefjanet
    7 JUL, 2008
    I use chicken stock. I used 1 cup with these quantities and it worked - at least my guests in Houston loved it.

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