Cutting up the collards that way,is faster, and you need less water and you don’t loose the vitamins in the water. But you can drink that liquid, a😮fro an American do drink the liquid. It’s called pot liquor.
My dad rest his soul, he would love for me to make greens like that. He use to say he loved how pretty and green it was a brighter green color, different from boiling them
I made collard greens today and my oh my! They were so yummy, Mama Africa! Thank you for a quick and easy recipe. I added sliced carrots and smoked chicken breast. It was a whole meal in one pot. I rate it five chefs. 🧑🍳🧑🍳🧑🍳👨🍳👩🍳
I’m black American. I grew up eating collard greens and fried cornbread. However, I was wondering others prepare it. I’m going to prepare them this way for dinner. My husband is excited to try. 🥰
I'm white. I grew up on greens and cornbread too. Collards, turnip, kale, mustard, spinach, poke salet. Oh, and dandelion too. Mmmm dammit now I want some.😋 Btw vegan for many many years so healthy vegetables are a staple. Another dish I love that probably has African roots is yams and rice. A little steamed dino kale on the side with minced raw garlic and a squeeze of lemon...wow!
Well, om Italian, Irish and Scot and lovelovelove greens! Collards, kale, chard, beet, turnip...appreciate rhis recipe and enjoy trying new ones. Thanks so much!
I first was introduced to this method when cooking Brazilian cuisine. I just loved the mouth feel and taste when done this way. Prior to this I was raised with collard greens cooked until they were dead. All the bright green was gone and saturated with oil until they were shiny as a new penny. Thank you for showing us your method.
I love it! I'm half Black American my mom is Korean, and I grew up eating that gwoot soul food because my Grandmother fed us and taught my Mom and me and all my cousins how to cook. Now that I'm grown, I've been exploring west African food and now I cook my collard greens a bit different. I'll either make them just like you make a cassava leaves stew, or I'll make them like I was taught by Granny! I use a ham bone or ham hock, even bacon, some bacon grease and fry them in the grease and some oil, until they wilt, and season them right, until the ancestors whisper in your ears and tell you it's right, I also put in a hot pepper, and some chili powder, and let them stew until the broth becomes right. I serve them with corn bread, I love my corn bread both ways not sweet with bacon grease and sweet. Sometimes I make hot water cornbread, even cracklins cornbread! I of course have my rice, and whatever else I'm cooking that night.
@@fayemyles4942 if you look up the recipe for plassas, or cassava leaves stew, just substitute the cassava leaves for collards, and if you can't get smoked fish, use canned mackerel, it's actually tasty! And just stew them down. I also love to mix my greens. I get collards, mustard greens, turnip greens even kale, and I clean and cut them up, and get all my seasonings, and I will use either bacon, or fatback, or bacon grease, even lard, and fry the greens down well, and then add my other vegetables as I like them, and seasonings, some times I like adding okra, or white beans, and I let them stew on low, until tender! One last tip, if you grow your greens, the best ones are the young leaves, they taste the sweetest, but you can also tenderize them by cleaning them and then freezing them, this works well with large tough leaves! And after the first frost, those leaves tend to be very tender! Good luck!
I made this recipe and I love it. I added some sesame oil and soy sauce. I ate the whole batch in one sitting. I am going to make this every week. Thank you.
This is similar to how I cook them. My family cooked them by long stewing, and they are good , but I prefer them to retain their green color and fresher flavor from a quicker cooking like this.
It’s been awhile since I’ve cooked collard this way. I think they have the best flavor this way. I grew up eating them boiled with hammocks or smoked Turkey, onions and seasoning. Thanks for sharing❤
This is a very delicious recipe. I thought you had to cook these greens for hours because that is how I have always seen it showcased. I don't eat much greens in my diet but I will definitely try this later today
I have made this type of collard greens before but we call it smothered collard greens and I use a little smoked jowl. I fry the smoked jowl and use the oil from that and basically cook it the way you did but no tomato. I like to sprinkle a handful of of okra in mine too. So good with some cornbread 😋
My granny made her greens the usual southern way. But when she would plate them, she would put fresh onion and sliced tomato on the side and I always wonder why. But it was SO GOOD together. I will for sure try this way with them cooked in the greens! ❤
I cook mine southern style with smoked turkey necks your look so quick and delicious must try it! New subbie looking forward to more of your cooking techniques and recipes!
Watching someone else’s video I learned to cook collard greens this way. I tried it because it was definitely different than the way I was taught. I have to say I have been cooking them this way ever since brother are so much more flavorful. Thank you for sharing.
Looks good. I never cooked with Beef/Chicken Bullion nor tomatoes. I'll try it with some Beef/Chicken Stock. Here in the USA Bullion sold here is loaded with MSG - Mono-Sodium Glutamate. I stay away from that stuff, due to I know long-term consumption of it eats holes into the Brain. Anyway, another thing I know, I've been cooking Collards/Mustard/Turnip/Cabbage/Spinach/Etc. Greens since age 12. I'm 50+ and I _never needed to add any water_ per My Elders instructions. All Leafy Greens make their on water, as it's cooking down, just simply stir/fold about every few minutes until done. I see so many people ALWAYS adding water, most of the time WAY TOO much making it a Pot of Soup/Water Greens. _You didn't add much at least._
Nice. In Zambia there are two other common ways in addition to the one in the video. The vege is commonly known as 'rape'. 1. Cut washed (before cutting to make sure all the dirt is removed) leaves as in video or even smaller. Place in pot with nothing or a very small amount of water to get it boiling. Turn/ mix/stir as soon as veges shrink and boil for about five minutes. If there's too much water, drain then add tomatoes/and or onions and oil.. quantity as in video or even less. Salt to taste. Cover till tomatoes and onions are soft then mix and cook 4 minutes more. Done. Some add the greens to fried tomatoes and onions and cook till ready. 2. Place greens in pot with about a cup of water ( depending on quantity) and bring to a boil. Stir shrunk greens so top goes to bottom. Add fine peanut/groundnut power ( pounded/ ground and seived) with tomatoes and onions and salt. For the quantity in video, a cup of peanut powder would do. Allow the peanut powder to get steamed through and soggy. Then stir it thoroughly. Keep stirring so it doesn't stick to bottom of pot or burn. Add water if too thick to desired consistency. Delicious with nsima or what others call ugali, pap, etc even as a side dish.
I loved the way you cut your greens. My mother's way, she was Brazilian, was to layer the whole leaf one on top of the other 5or6 leaves, roll them tightly and cut across getting a "ribbon" effect. We use crushed garlic and steam them with a little water just like you did. I do like the onions and tomatoes as well. I will try your way next time. We eat ours with black or pinto beans and rice. Thank You. It looks delicious!!!
I am zambian, we don't have collard greens, but have chomolia, rape, mustard leaves, pumpkin leaves, cassava leaves and cassava leaves and others. I live in London and have never really liked collard greens, too tough and too long and not as tasty as the vegetables in Africa.
I make my color greens with smoked. Turkey tails smoke, Turkey wings and lots of spices like chicken bully on tube onions, crush, red peppearth and liquid smoke. And I also mix it with. Turn up greens and mustard greens
African descendants in the US southern states make collards by first removing the stem then chopping (some ppl like keeping the stem..not me). How many washings will depend on how many bunches of greens. If 2 or more bunches then probably 3x washings. For first wash only…fill sink with cold water and 1 tbsp baking soda to kill off any small bugs that may be hiding, then rinse well. Repeat wash at least 2x more times in cold water only (this time no baking). Cooking process: In pot heat 2 tbs oil, Add following: 2-3 garlic cloves (chop), 1/4 tsp crush red pepper, 1 onion (chop use any kind), Add salt and pepper to taste. cook 1-2 minutes until onions are soft. Next meat optional: smoked turkey wing flats or necks (rinse well), cook until tender. Next, add following Collard Greens 1 cup of chicken broth (I refer low sodium) 1 tsp of vinegar (white or apple cider) to cut acid . A pinch of sugar *Don’t worry if all the greens don’t fit in the pot at once, after 1-2 mins the greens cook down and you can then add the rest. Cover with lid and cook on low heat 2 hrs or until tender. You can’t over cook greens. *We having saying to cook your greens until they’re dead! 😂 Serve with white rice and boil eggs and tomato wedges. Sprinkled with a dash of hot sauce (also known as the black man’s ketchup) *The liquid from greens we call “pot liquor” and has so much flavor and health benefits from all the vitamins done during the cooking process. Footnote: Another variation is the “three mixed greens” (any combination of collards, mustard and turnips greens or cabbage ) is another southern favorite using the same process above.
I'm not black African but grew up eating collard greens, mustard greens etc. Mama would cook it with bacon and saute the onion and greens in the bacon grease. Not as healthy as you have shown. I'll try your way. More healthy.
I am Black/African American, I cook my Collard Greens w/neck bones or hamhocks or even pigtails fresh or smoked depending on what my tastebuds want; I also use onions, garlic and tomatoes or fried bacon pieces to accentuate flavor and presentation. Most of all I like my collards cooked longer, I also flavor them w/apple cider vinegar and crushed red pepper flakes.
This is a way of cooking greens that I never thought about. Seems like it takes greens a long time to cook. How long did you cook them for? They look delicious. I like my done though and easy to masticate.
I am always amazed how much fresh greens cook down. Your recipe sure looks good! I've never had collard greens but I'm going to try your recipe for sure. Thanks for sharing❤😊
Delicious, I cook it similarly, though add garlic and butter beans, to serve as a main with egg rice and or flatbread.. Always makes me feel better.! Big love to you Mama.. Respect
Oh, I love this recipe. I like the way you finely chopped the greens as this helps to speed up the cooking process and retain the nutrients within. Will be trying this soon.
Perfect! Simple & straightforward is best with these - they have so much going on already, add a little bit more to nudge 'em to perfection just like this. My folks were from up north -- I never had collards till my neighbor gave me some he'd grown, when I was about 35, been a fan ever since. Very fine in soups too.
Thank you for sharing. I'm what we call African American and grew up cooking it southern style but I have prepared them similar to this way using other spices. I like your recipe and will try it on my next batch. And now I'm following your channel to learn more recipes from your country in Africa.
I’m sure this is the east Africa style, and I understand it’s your side dish. I ate it like that at a kényan friend’s house with “ugali = cornmeal “. She mixed spinach and kale (the kale became very soft really quickly), used just a little bit of tomatoes, seasoning, and in no time, the soup was ready. In the west, we use more tomatoes (fresh and paste), meat or fried/smoked fish and the seasonings. Sometimes, we add ground pumpkin seeds (egusi) like in Nigeria. Serve it over rice, cornmeal or gari (roasted ground cassava). Yummy!
I’m black American, I’ll try this recipe, but I will cook mine a little softer. We’ve always eaten Collard greens, but we definitely make them soft! The exit on those harder collards is a bit tuff!👋🏾👋🏾👋🏾
There are some black Americans who put tomatoes' and onions in their collard greens sometimes they eat the fresh tomatoes and onions other times they stew them.
Africa is a continent, and it's important to refer to it based on each country's unique cooking style. I am from Ethiopia, and our culinary traditions differ from other African nations.
I don't know why you make a fuss about being Ethiopian...I've eaten your food and it's not exceptionally different from other African countries. I'm a well travelled South African and in my opinion, many African countries including yours have excellent cuisine.
@mightyginza3182 that's not the point. Africa is still a continent, and we cook the same thing very differently. I'm Congolese and even different tribes cooks the same thing differently it is important to differentiate which country cooks it this way.
Why is it a "side dish" when it's a healthy dish? Should it not be the main dish since it's healthy? Looks very yummy! I like how you keep your kitchen utensils clean and the ingredients prepped and ready plus no loud music in the background.
Thank you I can’t wait to try this! I love how you do not want to overcook in order to maintain the value of the vitamins! I will let you know how much I love it after I try it!💖
The girl kept asking,"Up and down, front to back?" She was asking about the knife technique. And she answered, "Just cut it like this." She missed a teaching moment.
What was the brown stuff she was breaking up? She said it was salty. Was it a bouillon cube? The sound is not good on my phone so sone words are muffled.
Always see this in the produce section at the store. Wondered about it. Looks very good. And LOVE your attitude. Bet you can make some incredible food. Keep doing what you do !!!!!!!!!!
In Northern Spain collards are eaten with beans or garbanzos and sausages, paprika, cumin, onions and garlic. We call them ''col berza''. In Portugal there is a soup called ''caldo verde''.
Hi and Bula!! Im watching from Fiji. Is that cabbage. The recipe of how you cook your greens is the same as how we do ours. Thanks anyway for sharing your recipe. God Bless. ❤❤🙏🙏
Same ingredients but more because of the quantity of the Collards to make the sauce and l like to add the meat ❤ to add rich Flavor . The the greens come last but without adding extra water for the greens produce it’s own juice blends so well in the sauce that it becomes aromatic in the whole kitchen and Yummy Finger licking to taste.! Make sure the meat is well seasoned and don’t forget good old Habanero to make it spicy and flavorful. Serve with Fufu zThere soup must be with sauce to allow free flow through the esophagus for easy digestion. 😂 Try am see as you go lick your fingers ❤ Happy Trial Mama .l am a Nigerian😂❤
Cutting up the collards that way,is faster, and you need less water and you don’t loose the vitamins in the water. But you can drink that liquid, a😮fro an American do drink the liquid. It’s called pot liquor.
My dad rest his soul, he would love for me to make greens like that. He use to say he loved how pretty and green it was a brighter green color, different from boiling them
Or Long Water.
That’s actually a good idea! I always use the boiled water from any vegetable. Cool it and water my plants with it too
Pot liquor and cornbread was delicious.
And we eat the Collard Green and Pot Liquor and any kind of Cornbread with our hands from a bowl HALLELUYAHWEH
I cooked it’s just like you I love garlic in mine ..I am Jamaican 😋
Greetings Yardie
I know. It reminds me of callaloo. Of course, I'm Jamaican. Never tried collard greens but will be doing so very soon.
I made collard greens today and my oh my! They were so yummy, Mama Africa! Thank you for a quick and easy recipe. I added sliced carrots and smoked chicken breast. It was a whole meal in one pot. I rate it five chefs. 🧑🍳🧑🍳🧑🍳👨🍳👩🍳
You're welcome, glad you liked it!
I’m black American. I grew up eating collard greens and fried cornbread. However, I was wondering others prepare it. I’m going to prepare them this way for dinner. My husband is excited to try. 🥰
Great, I hope you both enjoyed it! Thanks for the lovely comment ❤
@@mamaafricaskitchen9274 It was great! We both enjoyed.
I too grew up in a Jamaican family and eat collard greens frequently, it tastes very nice ❤
I'm white. I grew up on greens and cornbread too. Collards, turnip, kale, mustard, spinach, poke salet. Oh, and dandelion too. Mmmm dammit now I want some.😋 Btw vegan for many many years so healthy vegetables are a staple. Another dish I love that probably has African roots is yams and rice. A little steamed dino kale on the side with minced raw garlic and a squeeze of lemon...wow!
You just gave me an idea for dinner
Well, om Italian, Irish and Scot and lovelovelove greens! Collards, kale, chard, beet, turnip...appreciate rhis recipe and enjoy trying new ones. Thanks so much!
Try Callaloo
Glad to see 👀 the African way to prepare collared greens, thankyou 🙏
I first was introduced to this method when cooking Brazilian cuisine. I just loved the mouth feel and taste when done this way. Prior to this I was raised with collard greens cooked until they were dead. All the bright green was gone and saturated with oil until they were shiny as a new penny. Thank you for showing us your method.
This way of cooking the greens was brought over to Brazil from Africa.
I love it! I'm half Black American my mom is Korean, and I grew up eating that gwoot soul food because my Grandmother fed us and taught my Mom and me and all my cousins how to cook. Now that I'm grown, I've been exploring west African food and now I cook my collard greens a bit different. I'll either make them just like you make a cassava leaves stew, or I'll make them like I was taught by Granny! I use a ham bone or ham hock, even bacon, some bacon grease and fry them in the grease and some oil, until they wilt, and season them right, until the ancestors whisper in your ears and tell you it's right, I also put in a hot pepper, and some chili powder, and let them stew until the broth becomes right. I serve them with corn bread, I love my corn bread both ways not sweet with bacon grease and sweet. Sometimes I make hot water cornbread, even cracklins cornbread! I of course have my rice, and whatever else I'm cooking that night.
Can you share your recipes
@@fayemyles4942 😉
Thank you so much for sharing! It's always interesting to hear different ways to cook dishes 😊
@@fayemyles4942 if you look up the recipe for plassas, or cassava leaves stew, just substitute the cassava leaves for collards, and if you can't get smoked fish, use canned mackerel, it's actually tasty! And just stew them down.
I also love to mix my greens. I get collards, mustard greens, turnip greens even kale, and I clean and cut them up, and get all my seasonings, and I will use either bacon, or fatback, or bacon grease, even lard, and fry the greens down well, and then add my other vegetables as I like them, and seasonings, some times I like adding okra, or white beans, and I let them stew on low, until tender! One last tip, if you grow your greens, the best ones are the young leaves, they taste the sweetest, but you can also tenderize them by cleaning them and then freezing them, this works well with large tough leaves! And after the first frost, those leaves tend to be very tender! Good luck!
This isn’t soul food.This is bush food.
I am from the south, I like the way you prepare collard greens. I will certainly use your cooking method. Thank you.
I made this recipe and I love it. I added some sesame oil and soy sauce. I ate the whole batch in one sitting. I am going to make this every week. Thank you.
This is similar to how I cook them. My family cooked them by long stewing, and they are good , but I prefer them to retain their green color and fresher flavor from a quicker cooking like this.
It’s been awhile since I’ve cooked collard this way. I think they have the best flavor this way. I grew up eating them boiled with hammocks or smoked Turkey, onions and seasoning. Thanks for sharing❤
I am Filipino but I love this every time I go to an African restaurant.
Me too, it's so delicious!
This is a very delicious recipe. I thought you had to cook these greens for hours because that is how I have always seen it showcased. I don't eat much greens in my diet but I will definitely try this later today
I will be making this very soon for my co- workers. This is a lovely video and I love your personality and assertiveness Thank you Sista. 😂❤❤❤🙏🏿
I have made this type of collard greens before but we call it smothered collard greens and I use a little smoked jowl. I fry the smoked jowl and use the oil from that and basically cook it the way you did but no tomato. I like to sprinkle a handful of of okra in mine too. So good with some cornbread 😋
Yes almost like fried.
My son in law is from Kenya and he does his greens just like this.
Carol Hurst
Greenville, S.C.
In Kenya we call it Sukuma wiki,a meal meant to push the week because it's cheap and easy to prepare.
That’s our skumawiki glad you enjoy it ❤❤
Great sukumawiki for all seasons and times.
My granny made her greens the usual southern way. But when she would plate them, she would put fresh onion and sliced tomato on the side and I always wonder why. But it was SO GOOD together. I will for sure try this way with them cooked in the greens! ❤
Looks delicious…always had them boiled and over cooked…I will do it this way here on.❤Thank you Mama Africa.
I watched and learned to clean/cook collard greens from my Grandmother, Mother and Aunt using 🥓🧄 and a dash of vinegar. 🥰😊🤗
I cook mine southern style with smoked turkey necks your look so quick and delicious must try it! New subbie looking forward to more of your cooking techniques and recipes!
That's the way my mother used to cook them. Nowadays, it is harder for me to even find smoked turkey wings so I use smoked paprika instead.
Anyone who can chop greens like that has to be a good cook. Def trying this!
Same thing in Carolina
That's how just about every leaf is cut or chopped in Africa😏 Grew up there, Naija to be specific 🙂
I am so glad I stopped to watch you make this FABULOUS and truly easy recipe. I will make it tonight!
Thanks so much for your support ❤️
Watching someone else’s video I learned to cook collard greens this way. I tried it because it was definitely different than the way I was taught. I have to say I have been cooking them this way ever since brother are so much more flavorful. Thank you for sharing.
Looks good. I never cooked with Beef/Chicken Bullion nor tomatoes. I'll try it with some Beef/Chicken Stock.
Here in the USA Bullion sold here is loaded with MSG - Mono-Sodium Glutamate.
I stay away from that stuff, due to I know long-term consumption of it eats holes into the Brain.
Anyway, another thing I know, I've been cooking Collards/Mustard/Turnip/Cabbage/Spinach/Etc. Greens since age 12.
I'm 50+ and I _never needed to add any water_ per My Elders instructions.
All Leafy Greens make their on water, as it's cooking down, just simply stir/fold about every few minutes until done.
I see so many people ALWAYS adding water, most of the time WAY TOO much making it a Pot of Soup/Water Greens.
_You didn't add much at least._
Nice. In Zambia there are two other common ways in addition to the one in the video. The vege is commonly known as 'rape'.
1. Cut washed (before cutting to make sure all the dirt is removed) leaves as in video or even smaller. Place in pot with nothing or a very small amount of water to get it boiling. Turn/ mix/stir as soon as veges shrink and boil for about five minutes. If there's too much water, drain then add tomatoes/and or onions and oil.. quantity as in video or even less. Salt to taste. Cover till tomatoes and onions are soft then mix and cook 4 minutes more. Done. Some add the greens to fried tomatoes and onions and cook till ready.
2. Place greens in pot with about a cup of water ( depending on quantity) and bring to a boil. Stir shrunk greens so top goes to bottom. Add fine peanut/groundnut power ( pounded/ ground and seived) with tomatoes and onions and salt. For the quantity in video, a cup of peanut powder would do. Allow the peanut powder to get steamed through and soggy. Then stir it thoroughly. Keep stirring so it doesn't stick to bottom of pot or burn. Add water if too thick to desired consistency. Delicious with nsima or what others call ugali, pap, etc even as a side dish.
I will try this.Thank u !❤
It looks delicious I'm an American married to a Jamaican man and that's how I cook Callaloo thanks for sharing I will try your recipe 💯🇺🇸👍 NOLA
Nice, thanks for sharing. This is how I make my broccoli/cauliflower greens too.
I loved the way you cut your greens. My mother's way, she was Brazilian, was to layer the whole leaf one on top of the other 5or6 leaves, roll them tightly and cut
across getting a "ribbon" effect. We use crushed garlic and steam them with a little water just like you did. I do like the onions and tomatoes as well. I will try your
way next time. We eat ours with black or pinto beans and rice. Thank You. It looks delicious!!!
The best Brazilian dishes are of African origin.
I am not Ethipian, but I'm always looking for simple green veggie dishes. I love this!!! What other green veggies do u cook?.
Thank you! I usually cook collard greens, kale, spinach, cabbage for greens.
Delicious 😋. Additionally I add dried red 🌶️, cumin seeds , excluding the bullion cubes. Love the collard greens. Yum.
Oh okay that was bullion cubes ! Thank you missed it.
I am zambian, we don't have collard greens, but have chomolia, rape, mustard leaves, pumpkin leaves, cassava leaves and cassava leaves and others. I live in London and have never really liked collard greens, too tough and too long and not as tasty as the vegetables in Africa.
Can relate m from Zimbabwe
These don't come from Africa.
Wow that was the fastest I have ever seen turnip greens cooked lol you learn me some thing and I’m from Mississippi lol
I said the same thing. I got to try it for time sake lol
can I add more seasoning 🤔 should I . Seems like it should be spicy and garlicie😂
Collard greens
Thank you for showing us this easy healthy recipe from home.
You're very welcome! Thanks for watching!
I make my color greens with smoked. Turkey tails smoke, Turkey wings and lots of spices like chicken bully on tube onions, crush, red peppearth and liquid smoke. And I also mix it with. Turn up greens and mustard greens
African descendants in the US southern states make collards by first removing the stem then chopping (some ppl like keeping the stem..not me). How many washings will depend on how many bunches of greens. If 2 or more bunches then probably 3x washings. For first wash only…fill sink with cold water and 1 tbsp baking soda to kill off any small bugs that may be hiding, then rinse well. Repeat wash at least 2x more times in cold water only (this time no baking).
Cooking process:
In pot heat 2 tbs oil,
Add following:
2-3 garlic cloves (chop),
1/4 tsp crush red pepper,
1 onion (chop use any kind),
Add salt and pepper to taste.
cook 1-2 minutes until onions are soft.
Next meat optional:
smoked turkey wing flats or necks (rinse well), cook until tender.
Next,
add following
Collard Greens
1 cup of chicken broth (I refer low sodium)
1 tsp of vinegar (white or apple cider) to cut acid .
A pinch of sugar
*Don’t worry if all the greens don’t fit in the pot at once, after 1-2 mins the greens cook down and you can then add the rest. Cover with lid and cook on low heat 2 hrs or until tender. You can’t over cook greens.
*We having saying to cook your greens until they’re dead! 😂
Serve with white rice and boil eggs and tomato wedges. Sprinkled with a dash of hot sauce (also known as the black man’s ketchup)
*The liquid from greens we call “pot liquor” and has so much flavor and health benefits from all the vitamins done during the cooking process.
Footnote: Another variation is the “three mixed greens” (any combination of collards, mustard and turnips greens or cabbage ) is another southern favorite using the same process above.
Well done sis. That is how I cook it too. African cooking is mostly similar no matter the country
My mother was from the eastern shore of Maryland (and white) and she always used neck bones when cooking collard greens.
That is the easiest recipe for cooking collard greens I have ever seen! I want to try! Thank you!
You're welcome, enjoy!
I didn't know you could cook collard greens this way. I always heard you have to boul it for a very long time. I will be trying this very soon.
Hope you enjoy!
Thank for sharing I will try cooking like this rather than boiling mine. I would get better nutrients your way. Thank you
I'm not black African but grew up eating collard greens, mustard greens etc. Mama would cook it with bacon and saute the onion and greens in the bacon grease. Not as healthy as you have shown. I'll try your way. More healthy.
I am Black/African American, I cook my Collard Greens w/neck bones or hamhocks or even pigtails fresh or smoked depending on what my tastebuds want; I also use onions, garlic and tomatoes or fried bacon pieces to accentuate flavor and presentation. Most of all I like my collards cooked longer, I also flavor them w/apple cider vinegar and crushed red pepper flakes.
What’s the best way to clean them to make sure there isn’t bugs or dirt on them? I have my method, I just want to see if there is a better way. ❤️
Looks very tasty! I like red bell peppers. I’ll try this. Thank you for sharing 🥰
This is a way of cooking greens that I never thought about. Seems like it takes greens a long time to cook. How long did you cook them for? They look delicious. I like my done though and easy to masticate.
Taste good with a bit of crunch imo especially when fresh.
About 15-20 minutes
Thanx@@mamaafricaskitchen9274
I am always amazed how much fresh greens cook down. Your recipe sure looks good! I've never had collard greens but I'm going to try your recipe for sure. Thanks for sharing❤😊
This is how African Americans prepare "fried cabbage." ♥
Mama Africa,
Your cuisine looks delectable! I’m going to try to make greens your style!
🌎💦🌪️🔥
Nice to see skumawiki but for me no water just turn it constantly till it turns green and boom tasty collard greens
Delicious,
I cook it similarly, though add garlic and butter beans, to serve as a main with egg rice and or flatbread..
Always makes me feel better.!
Big love to you Mama.. Respect
Thank you so much!
Oh, I love this recipe. I like the way you finely chopped the greens as this helps to speed up the cooking process and retain the nutrients within. Will be trying this soon.
Wow this is great! I just planted some collard greens in the garden today seeds
My mom boils hammock for a long time and add leaves. I like this one as it almost vegetarian. I will try this method.
How do you cook collard greens for only 5 minutes? It's a very hard vegetable. I tried doing that and it was not palatable.
Try 15-20 minutes
❤😂🎉 I love greens!!!
Haven't eaten yet for quite awhile!!!
But this is the only way I will be preparing them from now on!!!!
Thank you so much 🙏!!!!!!
I'm going to try it this way since it was so quick. Thanks for sharing
Perfect! Simple & straightforward is best with these - they have so much going on already, add a little bit more to nudge 'em to perfection just like this. My folks were from up north -- I never had collards till my neighbor gave me some he'd grown, when I was about 35, been a fan ever since. Very fine in soups too.
I love it in soup too, sometimes I make it with tilapia soup. ❤️
Looks great Mama Africa 👍👍👍
Thank you for sharing. I'm what we call African American and grew up cooking it southern style but I have prepared them similar to this way using other spices. I like your recipe and will try it on my next batch. And now I'm following your channel to learn more recipes from your country in Africa.
🤤🤤😋😋😋looks great 😋😋😋I will tire….looks so good 🤤😋thank you for sharing….much blessings
I call this fried greens, delicious. I actually prefer greens cooked in seasoned water, onions. Thank you for posting this.
Thank you so much Myam Myam délicieux 😋 merci beaucoup pour la recette soyez béni ❤
i like this, very simple and not overcooked! I will try it!
It's really look like delicious thank you sister 🇸🇴🇸🇴🇸🇴🇸🇴🇸🇴🇸🇴🇸🇴
My pleasure 😊 Thank you for your support ❤️
I’m sure this is the east Africa style, and I understand it’s your side dish. I ate it like that at a kényan friend’s house with “ugali = cornmeal “.
She mixed spinach and kale (the kale became very soft really quickly), used just a little bit of tomatoes, seasoning, and in no time, the soup was ready.
In the west, we use more tomatoes (fresh and paste), meat or fried/smoked fish and the seasonings. Sometimes, we add ground pumpkin seeds (egusi) like in Nigeria. Serve it over rice, cornmeal or gari (roasted ground cassava). Yummy!
Yes, we always eat it with Ugali in Kenya!
A sister from Zimbabwe taught me this recipe; this is the only way I make my greens. ❤😂😅
I’m black American, I’ll try this recipe, but I will cook mine a little softer. We’ve always eaten Collard greens, but we definitely make them soft! The exit on those harder collards is a bit tuff!👋🏾👋🏾👋🏾
So simple so easy looks yum thanks for sharing
Thanks for the video, love your straight forward way to showing how it is done, hope you add a part of you tasting the end product...
I will try your recipe.
Love your recipe. Thank you ma’am…seems I’ve been overcooking my 🥬! Was cooking all the nutrients out of them. Thank you again. 🔆
Mouth watering. Like it. Will cook for my family. I like you don't add lot of spices
There are some black Americans who put tomatoes' and onions in their collard greens sometimes they eat the fresh tomatoes and onions other times they stew them.
Africa is a continent, and it's important to refer to it based on each country's unique cooking style. I am from Ethiopia, and our culinary traditions differ from other African nations.
I don't know why you make a fuss about being Ethiopian...I've eaten your food and it's not exceptionally different from other African countries. I'm a well travelled South African and in my opinion, many African countries including yours have excellent cuisine.
@mightyginza3182 that's not the point. Africa is still a continent, and we cook the same thing very differently. I'm Congolese and even different tribes cooks the same thing differently it is important to differentiate which country cooks it this way.
Why is it a "side dish" when it's a healthy dish? Should it not be the main dish since it's healthy? Looks very yummy! I like how you keep your kitchen utensils clean and the ingredients prepped and ready plus no loud music in the background.
It totally can be! It's just traditionally a side in Kenya.
Thank you for the response. It looks delicious the way you prepared it. I could eat it three times a week.@@mamaafricaskitchen9274
I’ll use this as a side with rice and stew and I’ll use scotch bonnet instead of tomatoes. Or I may add tomatoes & scotch bonnet. Very healthy 👍🏽👍🏽👍🏽
Thank you I can’t wait to try this! I love how you do not want to overcook in order to maintain the value of the vitamins! I will let you know how much I love it after I try it!💖
I cook mine almost the exact same way. I'll start adding tomatoes and using bouillon cube instead of the mix of seasonings. Looks really good!
May Christ Jesus be Your Lord Blessings to You from Canada ❤️
Thank you so much! God bless you 🙏🏾
I will try this..very ez.Thank you.
This looks yummy. I want to try it with collards & other greens too. Thanks for sharing.
The girl kept asking,"Up and down, front to back?" She was asking about the knife technique. And she answered, "Just cut it like this." She missed a teaching moment.
Of course our Ancestors started eating them first just like watermelon...that's Beautiful🙏😊👍❤️
What was the brown stuff she was breaking up? She said it was salty. Was it a bouillon cube? The sound is not good on my phone so sone words are muffled.
Beef bouillon cube
Well done 👍🏾healthy food.
It's okay Sis, let Mama offend us with the truth...we all need to eat healthy and can learn to cook for ourselves 💚💚💚
Always see this in the produce section at the store. Wondered about it. Looks very good. And LOVE your attitude. Bet you can make some incredible food. Keep doing what you do !!!!!!!!!!
😂 I’m ‘Brew American…Down South-Alabama. This preparation is interesting. I might try it this way for Passover. 👍🏾
I love the way you make your collard greens.
Hi watching from East london..from my supermarket I have never seen this collard green...only cabbage
.can I use green cabbage leaves for this dish ?
I never thought about making greens in this order. Thank YOU!!!! ❤
You are so welcome!
I am in SA, I dont know what collard greens are. Is there perhaps another name. I would love to try this dish.
We call that smothered collard greens we are so connected 🤜🏽🤛🏽
In Northern Spain collards are eaten with beans or garbanzos and sausages, paprika, cumin, onions and garlic. We call them ''col berza''. In Portugal there is a soup called ''caldo verde''.
Hi and Bula!!
Im watching from Fiji. Is that cabbage. The recipe of how you cook your greens is the same as how we do ours. Thanks anyway for sharing your recipe. God Bless. ❤❤🙏🙏
That’s how I’ve always cooked my collard greens, cabbage and spinach. I’m African 😅
Thank you. Followed your recipe and greens turned out perfect. My husband enjoyed them.
Same ingredients but more because of the quantity of the Collards to make the sauce and l like to add the meat ❤ to add rich Flavor . The the greens come last but without adding extra water for the greens produce it’s own juice blends so well in the sauce that it becomes aromatic in the whole kitchen and Yummy Finger licking to taste.! Make sure the meat is well seasoned and don’t forget good old Habanero
to make it spicy and flavorful. Serve with Fufu zThere soup must be with sauce to allow free flow through the esophagus for easy digestion. 😂 Try am see as you go lick your fingers ❤ Happy Trial Mama .l am a Nigerian😂❤
But what kind of plant is that green leaves you first chopped??