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