Comments on: Best Southern Collard Greens Recipe https://thissillygirlskitchen.com/last-nights-dinner-collard-greens/ Homecook Tested. Chef Approved Recipes. Sun, 28 Dec 2025 11:38:01 +0000 hourly 1 By: Kathy G. https://thissillygirlskitchen.com/last-nights-dinner-collard-greens/comment-page-1/#comment-185748 http://thissillygirlskitchen.com/wp/?p=341#comment-185748 5 stars
First time I’m cooking collard greens without apple cider vinegar and it taste great!!
Thank you for my go to recipe….love it

]]> By: RoseAnn https://thissillygirlskitchen.com/last-nights-dinner-collard-greens/comment-page-1/#comment-185305 http://thissillygirlskitchen.com/wp/?p=341#comment-185305 5 stars
I made this recipe for Father’s Day and everyone loved it!! Delicious!

]]> By: Dana DeVolk https://thissillygirlskitchen.com/last-nights-dinner-collard-greens/comment-page-1/#comment-182768 http://thissillygirlskitchen.com/wp/?p=341#comment-182768 In reply to LaWanna Reece.

I’ve never canned these so I can’t say for certain, but I don’t think there would be an issue.

]]> By: LaWanna Reece https://thissillygirlskitchen.com/last-nights-dinner-collard-greens/comment-page-1/#comment-182767 http://thissillygirlskitchen.com/wp/?p=341#comment-182767 5 stars
I have finally got to grow collards in my garden, raised in Oklahoma what what I considered southern, I’m really excited. But my question is I would like to do this in a roaster and then can a bunch as well as have some for the table. I’ve canned spinach and Swiss chard with great results adding other spices when reheating. Can I do the same with the collards after all the ingredients are added

]]> By: Daryl Pauley https://thissillygirlskitchen.com/last-nights-dinner-collard-greens/comment-page-1/#comment-179110 http://thissillygirlskitchen.com/wp/?p=341#comment-179110 5 stars
I made up my own recipe because I had no idea how to make collard greens. I used bacon, 1/4 lb. chopped to small pieces. Fried the bacon. Added olive oil and after cutting up the greens, fried/cooked them in bacon grease and olive oil. ( I had access to collards, mustard, and turnip greens priced at .28 cents a bunch. This store gets a lot of produce refused by larger stores. Always fresh. ) I used the same spices you used since those sounded natural and I like and use them in numerous dishes. I didn’t use butter or chicken stock. I figured the bacon didn’t need any help clogging my arteries. Minimum of seasoned salt again because of salt in bacon. I use plenty of pepper cause I like it. I did both the onion and garlic powder. I am willing to try real garlic and onion, though I don’t know if that will create a negative effect. I cooked in a big black skillet with a lid to capture condensed moisture for a while, 2/3 hours, I guess. With an hour, half-hour left I added a capful of apple cider vinegar, a hint of vinegary taste only. It took 2 days of 4 meals total to finish the whole batch. Um um, good.

]]> By: Dana DeVolk https://thissillygirlskitchen.com/last-nights-dinner-collard-greens/comment-page-1/#comment-173305 http://thissillygirlskitchen.com/wp/?p=341#comment-173305 In reply to Maggie.

Whenever I make these, I usually make them ahead as well. I just keep them in the pot I cooked them in in the fridge until I’m ready to heat them back up. Put the pot back on the stove and slowly bring it back up to a simmer. That’s it!

]]> By: Maggie https://thissillygirlskitchen.com/last-nights-dinner-collard-greens/comment-page-1/#comment-173303 http://thissillygirlskitchen.com/wp/?p=341#comment-173303 If I were to make a head of time, say 2/3 days, how would you suggest I warm it back up?

]]> By: Melody Boyd https://thissillygirlskitchen.com/last-nights-dinner-collard-greens/comment-page-1/#comment-170611 http://thissillygirlskitchen.com/wp/?p=341#comment-170611 I tried it for the first time, I didn’t have 2 hours (more like 20 minutes) so I used my pressure cooker. It was AMAZING! So yummy! hubba liked it too.

]]> By: Denny https://thissillygirlskitchen.com/last-nights-dinner-collard-greens/comment-page-1/#comment-168937 http://thissillygirlskitchen.com/wp/?p=341#comment-168937 I made greens once using the “pre-cut & bagged” to save time. I had an old southern cook as a mentor and let her try some. She said to never use the pre-cut because there is too much stem left. The leaf is cut horizontally by machine instead of the old fashioned way of peeling the leaf off vertically from the base. It is time consuming but makes a better bunch of greens with no stem!

]]> By: Dana DeVolk https://thissillygirlskitchen.com/last-nights-dinner-collard-greens/comment-page-1/#comment-129785 http://thissillygirlskitchen.com/wp/?p=341#comment-129785 In reply to Jennifer.

Two 32 oz boxes, make sure they are low sodium! Thanks!

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