Reviewer:

Sheila


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Reviewed: Nov. 27, 2007

this was a great recipe..but i made so many changes that it evolved into a recipe of my own creation. first i omitted step 1 and the baking soda. next, i put in smoked turkey necks and seasoning(old bay and tony chacherre's creole seasoning) and the greens at the same time. next i piled on the greens(i conbined collard and mustard)!! i let them cook down for an hour and then put in the extra greens that didn't fit at first. i stirred every hour or so and added seasoning to taste. i cooked for 5hrs the night before and then 3hrs the day of thanksgiving, by doing that the seasonings had asorbed really well and the greens were tender and flavorful!! hope this helps a little.

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Reviewer:

kimmy

	Cooking Level: Intermediate Living In: Memphis, Tennessee, USA
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Reviewed: Nov. 4, 2007

Yuck!

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Reviewer:

Swattie

	Cooking Level: Intermediate Home Town: Columbus, Ohio, USA Living In: West Palm Beach, Florida, USA
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Reviewed: Aug. 30, 2007

For those of us who love greens year-round, the slow cooker is the perfect stove-top antidote during A/C season. These simple ingredients produced a complex, layered taste: spicy, savory, smoky. (I've used fresh garlic and jalapenos) A+ for ease of preparation and taste.

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Reviewer:

KARMAGOLD


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Reviewed: Jan. 16, 2007

THIS IS THE CORRECT WAY TO COOK GREENS! EVEN WITH THE VARIANCE OF SPICES USED!

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Reviewer:

Yolanda.N


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Reviewed: Mar. 18, 2006

Yum!!

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Reviewer:

CRYSTALMJ924


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Reviewed: Mar. 6, 2006

This is great. I made this with frozen collard greens and skipped first step. Super flavor, not very hot even with jalapenos.

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8 users found this review helpful

Reviewer:

Patsy


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