"This recipe is pretty good, and much faster than other recipes I have tried for collard greens. I didn't love it though, because the greens came out tasting kind of bitter. Maybe I am just not a huge fan of collard greens, I don't know. I prefer the recipe for Gina's Best Collard Greens. Sorry, Guy.""

"Tasty way to saute swiss chard. It is garlicky, but not so much that you can't taste the greens. I like the flavor that the splash of red wine vinegar adds, as well as the heat from the red pepper flakes. Will make again. "

"Delicious way to cook collard greens! They come out tender, full of flavor, slightly sweet and just a touch of heat. I will definitely use this recipe from now on! Be prepared though, the greens really do need to be cooked for 90 minutes, so the whole recipe takes 3 plus hours to complete."

"This is the best way to prepare asparagus, in my opinion. Roasting it allows it to keep all of its flavor and not to become mushy like it does if you boil/steam it. If you are using very fat asparagus, 25 minutes may be an accurate cooking time, but if you use thin asparagus you should check it after about 8-10 minutes. "

"We found the recipe when we started eating a low-carb diet, and we have found that regardless of carbs this is the most delicious way to prepare chicken parm! The fresh herbs are incredibly flavorful and the chicken comes out moist and tender. I have never bothered to make the tomato sauce, I always use our favorite jarred sauce to save time. Grea"

"This salad is delicious and the dressing has a fresh, mild flavor. I have actually made the dressing several times to dress different types of salads, and it is always a big hit. More than once I have been asked for the recipe! Make sure you use fresh orange juice, not the store-bought kind, or the flavor will not be as good."

"This pulled pork is DELICIOUS! Not too sweet, not too spicy, the perfect flavor in the opinion of several friends as well as myself! I did follow the recommendations of other reviewers: I used half the amount of the cinnamon, molasses, and vinegar that the recipe called for. A great way to use up pork tenderloins that have been in your freezer for"