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? :)

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 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............

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 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!!

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.

I really enjoy your site - used many recipes. I wanted to say that I always make my collard greens with balsamic vinegar and brown sugar. So, since both ingredients are usually found in bbq sauce it makes sense why they are so tasty. We are also vegetarians in our house and I make the greens with Morningstar's fake bacon (facon). I take a whole package of the facon and cut it into 1/4" pieces and then saute that on a low heat until they are all crispy - takes a litte while but I like my facon crispy. Then they have that smokey flavor when they get thrown in with the greens to cook. Thanks for such a great site. I share it with friends whenever I can.

You can use mustard or kale greens and they taste similar to collard greens.

Very good recipe. I altered a bit -- omitted the sugar, and added about a 1/4c of sweet rice wine vinegar, as I like my collards on the sour side. I then stuck the whole lot in a hobo pack (double packet of aluminum foil, which i also use to cook the bacon so it was nice and slick with bacon grease) and cooked them on dying embers of a charcoal fire. The result was very good, if a bit greasy. Next time I think I'll omit the olive oil -- but not the bacon grease and sesame, which make this recipe a winner.