Hi! You've got a great blog here and that looks like a great dish. I LOVE greens but don't think we have collard greens here. What can we substitute for it? Any dark greens? Will that work out fine too? :)

Alton Brown had this recipe for collard greens on his show and when I made it, my son ate almost the whole pot. I'm of the "if it ain't broke, don't fix it" school, so if I can get a teenager to eat collards this way, I'm sticking to it! For myself, I might try your brother's for a change. With the ribs. ;)

You konw, I've lived in the South for over three years and still can't bring myself to try collard greens.

Actually, it's difficult for me to eat any kind of 'soggy' greens.

I've made great strides, exploring beyond my small-town ideas of food, but I just can't take that step!

I pretty much into trying everything, but I don't think I've ever eaten collard greens. I like swiss chard, so I'm guessing I would like it. This does sound like a good way to prepare them. Thanks.

I think any kind of greens would be good cooked this way.....even canned turnip greens and collards! I did it night using all of your dad's recipe except for the bacon grease....I would have loved the bacon but cannot have it any more.....I thought they were pretty darn good..hubby had two servings and said how good they were....instead of the BBQ sauce I used "pickapeppa" sauce........I will use this again for sure............

I live in France now but grew up in North Carolina, where nearly every family had a collard patch if possible. Traditionally, collards were the green vegetable that you could have almost year-round, because only a very hard freeze kills the plants.

We always ate collards (stewed with salt or smoked pork meat and, optionally, onions) sprinkled with cider vinegar or hot pepper vinegar. Barbecue sauce might be good too if you like the sweetness.

I grow collard greens in my garden here in Saiont-Aigan-sur-Cher in the Loire Valley. They are tender and sweet because the weather here is mild.

Excellent! I had to fry up some small bacon pieces for the fat, and I decided to throw in the bacon pieces and that made it even better!

I was wondering how much is 2 lbs? Can you give a general estimate, like a large bunch or two large bunches or something like that? The grocery store where I get my produce doesn't have any scales and I'm at a loss. I can't wait to try it!

I Love Collard Greens. My husband grew up partly in the South (myself in the North) and we lived there for a year. I had never tried them before I met him but I just love them and are growing them in my garden as we speak (type). His family from the South loves my recipe for Collards..saute a diced shallot or two with a little olive oil and butter in a stock pot until soft and fragrant...then add the collards with some chicken broth and let them "hang out" for a while..until the chicken broth is gone....Delicious!!!! It's great to try new things!!

My father in law is from the North Carolina. He cooks his collards with smoked turkey legs and serves them with chow-chow relish. yum.

Try throwing 1 or 2 jalapeno peppers in the pot to kick it up. I like mine with a pepper vinegar juice. I like the bbq sauce too.