5 Ingredients or Fewer
Pot-Roasted Collard Greens
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Pam January 3, 2019
I found this to be outstanding. Such an earthy flavor - like the essence of the collards. Another reviewer mentioned the absence of "likker" and I too was surprised by the lack of liquid - but I tell myself that this method allows the nutrients to be retained by the leaves. And I also loved that the method didn't make the house smell like collards, and was relatively easy. Thanks!
Juliebell September 24, 2017
Fall is coming and I'm ready to bring this recipe out again. Delicious with roast pork, ham or roast chicken. Thanks again for posting this.
george May 4, 2017
What would be the likker for this? I've bee making collards, mainly for the likker; for years. This is outstanding: the way they should be made. But, I want a likker. Delicious AF recipe.
Fairmount_market September 5, 2015
I made these with chorizo in place of bacon and they were spectacular on tacos with pinto beans.
Ascender December 25, 2014
I was disappointed with this -- but I had to use kale. My store didn't have any collards. I stuffed about half of it into trout then baked them. Lemon juice helped a bit. Will try again next time I find collards.
AntoniaJames November 22, 2014
Incredible. One of the best new dishes I've tried in a good long while. On the menu for our Jeffersonian Yuletide celebration. And buying two bunches of collards tomorrow, to make this again! ;o)
thirschfeld November 22, 2014
Thanks Antonia! I, still, make this recipe at least once a week. I am so happy you enjoyed it.
Juliebell January 19, 2014
My first comment seems to have disappeared. This recipe is excellent. Very easy prep and wonderful flavor.
Linda January 15, 2014
What exactly is a collard green? I'm Australian and I've never seen them. Would English spinach or silverbeet be a substitute? I think Americans call silverbeet chard.
Woodekf January 15, 2014
Turnip greens and chard could probably be substituted, but both are fairly bitter. If I have to substitute, I go with kale, which is firmer, yet mild like the collard green. Excellent with keilbasa. And sometimes go Asian and use bok choy or Chinese broccoli. Man! Now I have to get something green and leafy to eat!
Linda January 16, 2014
Turnip greens? I don't think we have that either :) Bok choy and chinese broccoli are kitchen staples here. Many thanks for the clarification - reading foreign food blogs is always an education!
Ashley B. November 10, 2014
The English refer to them as spring greens; perhaps you, too, know them by this name?
ATG117 January 7, 2014
Never read about this technique. I may try it with a veg friendly fat as opposed to the bacon.
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