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