I cook a lot like paula does and my mama taught me. I think she'd love my chicken and pastry.God Bless

By I love to try the recipies and one day want to mee on January 13, 2012

I would love to know when you are coming to the Greenville South Carolina area or Charleston South Carolina area. I would love to come to one of your demonstrations. You are my all time favorite. You remind me of me, a fun loving, southern lady who loves to cook and have lots of fun with her family. Thanks for being such a wonderful example of what us southern women are all about. Keep it up!!!!!

By Deb on January 11, 2012

TRY SMOKED TURKEY LEGS OR SMOKED PIG TAILS AND 1 CAN OF CHICKEN BROTH. USE ABOUT 1 CUP OF WATER AND A HALF OF CUP OF CANOLA OIL. COOK ABOUT 2 TO 2 AND HALF HOURS ON MEDIUM LOW STIRRING EVERY 20 MINUTES. YOU WILL HAVE SOME NICE FLAVORFUL TENDER GREENS.

By TASHA on January 04, 2012

Absolutely delicious! My family enjoyed them so much, they were almost fighting for the last few collards. Doubling the recipe next year for my 8! I've never heard one of my grandsons rave over any vegetable that wasn't smothered in cheese! Great job, Deen Brothers!!

By ghillp on January 02, 2012

Our daughter gave me your "Southern Bible" for Christmas. I love it. I have already made two recipes. I was already planning on making garlic cheese grits for Christmas. I also made the artichoke dip. Yum....except reheating it in the microwave is not a good idea. I didn't know it would seperate. I am originally from Texas. I get together on the 1st Tuesday of the month with my GRITS group (Girls Raised In The South). Last month we watched "The Help". This month (January) I am cooking blacked eyes peas and collard greens. We also have souhern cusine from our "roots". If you are ever in Maui, come visit us. We all love you, your family and of course all your cookbooks and shows. Hau Oli La Hanau (Happy New Year).

By Eva Henry on January 02, 2012

I love your website and you tv shows. Great food that feeds the soul.. Also love the new lighter versions of food by your son Bobby. Thank you for presenting southern food to the world. God bless you and your family,

By Elaine on December 28, 2011

delicious 7 up pound cake

By thelmaphillips@sbcglobal.net on December 28, 2011

Made the "creamiest mac and cheese" recipe w/ a twist/ After preparing all the wet ingredients and mixing w/ cooked macaroni/ I placed in large casserole dish, topped off w/ sharp cheddar in small square cuts and sprinkled some no salt seasoned bread crumbs. I then baked for 30 to 40 mins in 350 degree oven or until the top crust is golden brown. The baking part I got from the "healthier mac and cheese" recipe. uuum uuuum goood !!!!!! I tip my hat to Paula who has made me a hit w/ my other half this thanksgiving. Thanks so much for making the simple really tasty..... 5 stars and more

By Michael Lafayette on November 24, 2011

Only ate my uncle's collards at New Years. Never liked the hot pepper vinegar used so they were a little bland. Just ate at Paula Deens kitchen at Cherokee and tried them. DEFINITELY THE BEST I've ever had. Now that I have the recipe, I will also cook them. Not just for the holiday anymore. Thanks

By Leisa smith on November 06, 2011

I was watching another Paula show the other day and the cooking time was near about 2 hours which I agree with if you want nice tender collards. In place of butter I just boiled a ham hock and used that water and pinched off the ham and added that to the collards. Yum.

By Tina on October 15, 2011

Going to try these. I have made the collards from your Kitchen Classics cookbook and they were yummy. We were in Savannah for the first time this year, and of course had to eat at the Lady and Sons. I have never liked greens of any kind, but those looked so good I had to try them. I had 2 large helpings! I told my husband I would be finding that recipe and so I now have cookbooks, condiments and a cast iron Dutch Oven, because I also had to have some of that wonderful fried chicken. We have since been to Cherokee to eat at your restaurant at Harrahs. Love your show and your food, and you!

By Anonymous on October 02, 2011

I made this recipe to go with a pot of pinto beans and cornbread, and my family absolutely loved them. I will definately add this recipe to my collection. Love ya Paula!

By Amy Fletcher on January 08, 2011

Love you, Paula, and your recipes. My Mama was a Georgia "Peach" and so she cooked alot like you. I have to agree with some of the other reviewers, it takes longer than 20 minutes to cook collards. Also we do not put butter in our greens. We love all greens and sometimes mix them together. Delicious!!

By Sarah Johnson on January 07, 2011

Loved your butter bean recipe. Could use great northern beans too, Love your show. Lucille Dyer

By Lucy Dyer on January 06, 2011

Paula, Thanks so very much since you made your website easier to get copies from. And I especially like being able to check the text size that I need. Georgia Miner

By Georgia Miner on January 06, 2011

Oh yum! But it did take a lot longer than 20 minutes. It was worth waiting for.

By Caitlin on January 01, 2011

I love collard greens, turnip greens, Kale, and fresh spinach. I love your receipe, but i added a fresh mushrooms and tsp and 1/2 of granulated chicken bouillon.We cook this and angel hair pasta and drain the pasta and add the greens to the pasta...toss...cover with shredded parmesan cheese or crumbled blue cheese or....the list goes on. My kids love it this way!

By jerri Sanders on December 30, 2010

I COOKED THIS RECIPE FOR COLLARDS AND DID NOT CHANGE ANYTHING. EVERYONE LOVED THEM. I COOK LOTS OF PAULA'S RECIPES. THEY ARE ALWAYS A BIG HIT WITH ALL WHO TRY THEM. THANK YOU FOR ALL THE WONDERFUL AND TRULY DELICIOUS RECIPES.

By Dona Burns on December 28, 2010

When I went to Savannah earlier this year,we ate at lady and Sons.I ate the collards.They were the best collards I have ever eaten.All the food I ate was really,really, good. I love your food.Paula,you rock......

By Donna Forbus on December 28, 2010

You cant cook collard greens soft in 20 minutes. It usually takes a couple hours Otherwise, the recipe looks ok. I would use chicken broth.....Not sure about the butter....may be greasy.

By Anonymous on October 02, 2010