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1. The garlic amount should be 1 bulb for 5-6 pds of collards. The brown sugar, which I add when the grand kids are here, takes a bite out of the green chilies; but add it last.

2. We’ve been making a very similar dish but use smoked pork hocks and serve it over wide egg noodles. A variation adds black-eyed peas and both with hot pepper sauce. Thanks.

3. I can’t WAIT to try this recipe. I love, love, love collards, which are so healthy! Thank you for sharing your recipe!

4. I use almost this same recipe for dandelion greens in the spring. Works great.

   1. Do you cook dandelion greens that long for the recipe? We get plenty of them here. Too cold for collards.

      1. Wheatley,
         I was thinking the same thing about Collards. When I read the ingredient “Collards” my mind immediately thought “Kale”.

         Collards are botaniclly: Brassica oleracea var. viridis
         Kale is: Brassica oleracea var. sabellica
         (Siberian kale is a member of the species Brassica napus, which is slightly different than the more common “Vates type kale”)
         In my opinion kale would make a good substitute since they are so close genetically and it grows in much cooler conditions than its southern heat loving cousin. Chopped cabbage may also work, but the end result would probably be a bit different from the original recipe.
         David

         1. In my experience, kale, mustard greens, dandelion greens don’t need to be simmered but for an hour or two. Only collards and turnip greens need that long slow simmer.

            1. Thank you. That was my thought as well. I had been considering how some plants have denser fibrous material that need longer cook time to break it down for human digestibility.

5. Animal house…THANK YOU for giving us non-southerners a hand up when it comes to your tried and true recipes!!!
   (You know, we can and do, go online to access recipes we want to try. BUT, there is not the confidence in doing that as opposed to being given a great recipe by someone trusted…like you!)

   AND…the helpful, clarifying comments following too. SO looking forward to this, thank you!

6. Ahhhh …. it’s no longer fresh collard green season where we live! I’ve got some that I blanched and froze, but I suspect it won’t be the same. Will print this recipe out and use it next spring when we’ve got collard greens coming out our ears.

   1. See my comment to Wheatley Fisher above. I believe Kale could be a valid substitute for those that don’t have it. Good luck.

7. Thanks for submitting this recipe and thank you to SB for posting it. I recall someone commenting about a good collards recipe a while back but haven’t had time to go find it! Can’t wait to try this with kale, as suggested by David ‘n’ Goliath. Still have lots of that running around the garden.

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