I was trying to recreate a recipe that my husband's aunt had made when she was in town. This looked like everything she used, but this did not turn out like it at all.
Great starter recipe, but WAY too salty for my taste. I didn't follow the recipe exactly, so maybe my fault. I only had a half pound of collards, but I used 3 bacon slices anyway (cut them up raw with kitchen shears instead of cooking then crumbling -- much easier). I halved the rest of the ingredients, except I used 1 c. water with 1 tsp chicken bullion. Next time I'll cut back on the salt and/or bullion.