I thought this was delicious. If you use good, smoky bacon, it tastes even better. There is no reason to stew collards for hours.
Rating: 4 stars
I think the “stew for a few hours” means to let it sit in fridge and reheat later.
I don't get the stewing for hours when your just cooking for 12-14 minutes? What's with that?
Perfect recipe for greens. And do put them up to reheat later for best flavor. Thanks, Martha.
Rating: 5 stars
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.