The Best Collard Greens (What’s your favorite Thanksgiving Side?) • Ingredients - 2 Bundles of Collard Greens 1 Whole Onion (Sliced) 6 Cloves Garlic 6-8 Cups Water 1 Tbsp Better than Bouillon 3 Small Turkey Legs or 1 Big One (Smoked) 2 Tbsp Apple Cider 1 Tsp Onion Powder 1 Tsp Garlic Powder 1 Tbsp Creole Seasoning Pinch of Sugar (Optional)
I heard to cut them off, and heard to cook them with them. A little confusing... I learned to make collard greens a long time ago from a beautiful friend of mine. I surprised her once and brought them in for her. She was so impressed she said I definitely had some soul in me! Lol. Boy I miss her
They’re totally good for you just gotta know how to cook them. Mustard turnips kale cabbage, are all good for you. You can add turnip roots to turnips and mustard. I’ve cooked collards with rutabagas and mixed collards and cabbage. Just got to learn to cook them and your family will thank you for it.
Everyone has a recipe got cooking greens. Just don’t dump in a pot of water and bring to a boil😂. I cook my smoked turkey parts in a crockpot, with onions garlic chicken broth and brown sugar. No vinegar for 2 hrs and then add greens. Never have any left. Cook greens for another hr on high or until tender. Mouth watering. Holidays in a black family, isn’t the same without some greens any kind and cornbread. Teach the kids to cook them it’s totally traditional. 💯‼️♥️
I like searing the turkey necks or tails with the onions. Remove the meat, then add the stock. Add the meat back in and slow cook until falling off the bone. Remove meat and pick tge bones clean. Add the stock to the greens and then the meat back in. This ensures no bones in the greens.
I wasn't taught to clean my greens like that. The chopping ans then washing the greens is what my grandmother called bleeding the greens. What my grandmother did was soak the whole green in vinegar or salt water. It helps soften the greens and loosens any residue on them. Then she wiped off until they were clear of residue. You can tell by how bright green they become. The greens are strong enough to stand that peocess. Then, she would rinse them off before chopping them. Removing the stem first. Your water is dirty because you're bleeding the greens. The greens bled out when the water is clear. When you cut your greens, the nutrients will leak out. This is said about all greens, even lettuce. So clean your greens before you cut them.
I do mine a bit differently. To start, I don't use collards until they've had a good frost on em, they need the cold, it makes the plant change some of the starches in it into sugars, gives a better taste. Sounds weird, but it's real. Taking the central stem out is good, they're bitter, but you can go further and take out the biggest branches from that stem too. I usually will just go through and pull the good bits out from in between all the stems, it's a lot of work but makes a big difference in the end product getting all that bitter out of it. With that done, you don't need so many dried up seasonings dumped in there to try to cover up the bitterness you already removed. Bouillon is good, have mostly used cubes in the past but I have used better than bouillon for a few things and had good results as well. Throw in some bacon grease, a ham hock or whatever meaty goodness you want really, turkey leg should be good too. If you want more salt maybe throw some fatback in there. Cornbread is a must as you said, around new years we usually pair it with some black eyed peas too. Side note about your cornbread: if you've never tried it, make you some one day with some actual corn thrown into the batter before it goes into the oven. Don't need anything fancy, just some store bought can corn or mexicorn or whatever is fine. Can mix it in, or spread it on top. See what you think, maybe youll want to include it the next time you're cooking for a crowd.
You're right and correct. I also will not pick greens until after the first frost has passed. This is for the tenderness, nothing worse than tough greens.
Boil the smoked turkey or ham hocks first. Remove them and trim the lean meat away from the bones, fat, skin, and ligaments. Return the meat to the broth, then add the greens. No muss, no fuss with the final product. Just have at it, man.
Eh! Them peppers be on point! I actually add like 4 to 5 and hopefully i can find them later. Cuz ooo wee i don had some folks find them the hard way. Lol
Question: doesn’t overcooking greens lose nutrients. In East Africa we dont overcook to conserve nutrients. Wanna hear from different sides of the world. Thanks
Make a channel showing us your recipe.. He needs to start now in order to have his big father recipe perfected 40 years from now... Be happy he's passing the culture down
You want to cook the legs. They give great flavor to the broth, but also the meat is getting tender with cooking. It you don't cook it the meat is much tougher.
They are already cooked and smoked for ya.. cook until you see them become tender or fall off. At least 2 hours... AT LEAST. Varies though on how high/or low and slow. 4 hours low and slow
Pepper sauce? No tabasco? Tell me you’re not from the South…😂 Looks good though!💪🏾 Slide your index and thumb down the stem to remove the leaf, save a lot of time.
Wow, only 1 hour for the Turkey leg and meat falls off? I would cook leg for 1 hr and then add greens for another 1 hour. Or 1.5 and .5 for the reader who likes his greens with a bite.
The Best Collard Greens
(What’s your favorite Thanksgiving Side?)
•
Ingredients -
2 Bundles of Collard Greens
1 Whole Onion (Sliced)
6 Cloves Garlic
6-8 Cups Water
1 Tbsp Better than Bouillon
3 Small Turkey Legs or 1 Big One (Smoked)
2 Tbsp Apple Cider
1 Tsp Onion Powder
1 Tsp Garlic Powder
1 Tbsp Creole Seasoning
Pinch of Sugar (Optional)
I would add like 2-3 more bundles or collard greens
Total cook time 1 hr 20 minutes
Does apple cider vinger cut the bitterness?
Give me them collards candied yams and hot water corn bread and I am good to go 😬😬😊😊😲😲😁😁
Yes, pepper vinegar...
I swear, you have to be the only cooking channel where I actually really want to make these foods. Keep up the good work!
Thank you!!
Nah fr
Boy…that side dish can be a WHOLE meal…looking good….👍🏾
You got that right
I just said this.
That's what I said
Thank you so much. Until this I never knew the "proper" way to make these. Now thanks to you I do! I am trying this tomorrow!
Bro, I'm Canadian, and you're the first video I've seen hot to make this. Your tutorial made my mouth water just now. Hell yeah man👊🏻
I keep my stems and chop them up small…I was told that’s where all the nutrients are
Exactly. If they are chopped no one will ever know. That's what makes the pot liquor help with colds.
I do that too but I’ll cook the stems first to get them tender before adding the rest of my greens
I heard to cut them off, and heard to cook them with them. A little confusing... I learned to make collard greens a long time ago from a beautiful friend of mine.
I surprised her once and brought them in for her.
She was so impressed she said I definitely had some soul in me! Lol.
Boy I miss her
Cause whoever told you was right!
The stem no matter how small makes greens bitter.
Yo I never get tired of those greens! Happy holidays bro!
I do smoked pig tails and smoked neck bones in my greens 😋😋👍
@@star2184 never had the pig tails but those neck bones go off too fam!
I’m getting this in July. 🎉🎉
me too but I'll use smoked pork instead (for extra flavor)
It’s September and I’m craving some would
Its the peppers for me! Lol making some greens with turkey wings Sunday🤗
Don’t forget the Creamed corn in the Corn bread. FLAVOR. I also use OXTAILS, NECK BONES in MAMMAS greens.
They’re totally good for you just gotta know how to cook them. Mustard turnips kale cabbage, are all good for you. You can add turnip roots to turnips and mustard. I’ve cooked collards with rutabagas and mixed collards and cabbage. Just got to learn to cook them and your family will thank you for it.
Everyone has a recipe got cooking greens. Just don’t dump in a pot of water and bring to a boil😂. I cook my smoked turkey parts in a crockpot, with onions garlic chicken broth and brown sugar. No vinegar for 2 hrs and then add greens. Never have any left. Cook greens for another hr on high or until tender. Mouth watering. Holidays in a black family, isn’t the same without some greens any kind and cornbread. Teach the kids to cook them it’s totally traditional. 💯‼️♥️
Do your own video. We didn't ask for your recipe.
My mouth is watering
My man with the trappys too!!
I like searing the turkey necks or tails with the onions. Remove the meat, then add the stock. Add the meat back in and slow cook until falling off the bone. Remove meat and pick tge bones clean. Add the stock to the greens and then the meat back in. This ensures no bones in the greens.
Wow. Thank you, again, for sharing, Stay blessed,
I wasn't taught to clean my greens like that. The chopping ans then washing the greens is what my grandmother called bleeding the greens.
What my grandmother did was soak the whole green in vinegar or salt water. It helps soften the greens and loosens any residue on them. Then she wiped off until they were clear of residue. You can tell by how bright green they become. The greens are strong enough to stand that peocess. Then, she would rinse them off before chopping them. Removing the stem first.
Your water is dirty because you're bleeding the greens. The greens bled out when the water is clear.
When you cut your greens, the nutrients will leak out. This is said about all greens, even lettuce.
So clean your greens before you cut them.
This is the first collards recipe that I want to try for myself. Looks great. I eat them any time I can find them!!
Looks deliciously good HALLELUJAH AND AMEN
Love ❤️ it!
I do mine a bit differently. To start, I don't use collards until they've had a good frost on em, they need the cold, it makes the plant change some of the starches in it into sugars, gives a better taste. Sounds weird, but it's real.
Taking the central stem out is good, they're bitter, but you can go further and take out the biggest branches from that stem too. I usually will just go through and pull the good bits out from in between all the stems, it's a lot of work but makes a big difference in the end product getting all that bitter out of it. With that done, you don't need so many dried up seasonings dumped in there to try to cover up the bitterness you already removed. Bouillon is good, have mostly used cubes in the past but I have used better than bouillon for a few things and had good results as well. Throw in some bacon grease, a ham hock or whatever meaty goodness you want really, turkey leg should be good too. If you want more salt maybe throw some fatback in there. Cornbread is a must as you said, around new years we usually pair it with some black eyed peas too.
Side note about your cornbread: if you've never tried it, make you some one day with some actual corn thrown into the batter before it goes into the oven. Don't need anything fancy, just some store bought can corn or mexicorn or whatever is fine. Can mix it in, or spread it on top. See what you think, maybe youll want to include it the next time you're cooking for a crowd.
You're right and correct. I also will not pick greens until after the first frost has passed. This is for the tenderness, nothing worse than tough greens.
I'm in Florida.. don't always get a frost. I will soak in ice water. Try cream corn in the cornbread, it's good.
We done with eating Swine . Christian Islamic Jewish community no food with Swine. It's in Holy books Old and New Testament and Qu'ran
Check for nitrate meat. Smoke turkey has nitrate. It not healthy.
Thank you. Some folks act like cooking collards is something new
🎉YUMMY I wants some ❤
Country ham, water. Down South loves the natural taste of greens. We like to cook for nutritional value.
Delicious dish
Tried this and it was amazing 🎉
@@daplug__ glad you enjoyed
❤ delicious 🤤🤤 thank you!😊
Yummm ❤ I love collard greens but never dare make them . I think I can try ❤
Yep that pepper sauce is delicious on greens! Also it takes ur catfish to the next level. Those greens look good 😊
Snoop would be proud of the start
Great recipe..I cook mines for 30 mins i like a little crunch to it.
Great recipe! 😊
Trappey’s…..period! 😤💪🏽
Hell yeah
yes!!
Love collard greens!
That looks GOOOOOOOOOOOOOOD ! 😋
🎉, I drop Jalapenos in mine😉
Dang, wonderful! Looks delicious. 💯
Looks delicious
Looks delicious! I'll try it!
Thank you this was fire for Xmas!!
Thank you sharing
That looks amazing!
I’m so impressed 🤩🤩🤩🤩🤩
Gtrat recipe. And yes peppers at the end is very delicious.
That’s how I make mine
Chidi Ching Ching, could buy anything, cop that 🗣️💨
Great recipe 👌 😊❤✌️
I would’ve tore them greens up w potatoes salad and that cornbread ❤
Very good ❤❤❤
Like, the steams
Ohh Yeah Imma. make These Tomorrow For My Family, Do YOU Have Any Turkey Wing Recipes?
Man this recipe is🔥!
Omg woooo
Yesssssssssssssss sir looks delicious ❤😊
Looks good
The stems have all the nutrition
Try cooking collard greens kashmiri way... with lamb meat... called maaz haakh.
Damn. Those look like fire.
🔥
Yessssssss
Boil the smoked turkey or ham hocks first. Remove them and trim the lean meat away from the bones, fat, skin, and ligaments. Return the meat to the broth, then add the greens. No muss, no fuss with the final product. Just have at it, man.
Right .
Yep that’s how I do it. That’s exactly how I cook it.
Straight🔥
👏👏
I came for a chicken recipe, stayed cause you are too funny. But you can cook fam! Subbed!
So it takes about an hour for the collard greens to be completely done on low heat?
Yum
That’s what I’m talking about dude!!
Apple cider vinegar can be overbearing. I found that out this past Thanksgiving.
I agree, put the vinegar to the side.
What song in the background playing
Cook that broth for 45 min to a hour on low then add collard, but grandma said cook it on low overnight then add collards
Eh! Them peppers be on point! I actually add like 4 to 5 and hopefully i can find them later. Cuz ooo wee i don had some folks find them the hard way. Lol
I can taste those greens lol
Legit
Dice the stems; and place them inside of the initial boil with the smoked meat
🙌
Question: doesn’t overcooking greens lose nutrients. In East Africa we dont overcook to conserve nutrients. Wanna hear from different sides of the world. Thanks
These new era cooks telling us retro Black folks how to cook collards. Lord sit em down!😮.
Make a channel showing us your recipe.. He needs to start now in order to have his big father recipe perfected 40 years from now... Be happy he's passing the culture down
Delish!
Tastes kind of like kimchi
Oh oh...luxury
Looks good, but man if you don’t add a bit of sugar in that of greens. I've never made greens without sugar. 😕
The truth! A little sugar will make that entire pot sing!
Yes the pich of sugar
Smidgen of Vin if not home greens
You didn’t say how long to cook them?
Cook time total 1Hr 20minutes
Dammnnn 🤤🤤
Obviously the Turkey legs are cooked, just brown them? Or Cook them all the way through?
You want to cook the legs. They give great flavor to the broth, but also the meat is getting tender with cooking. It you don't cook it the meat is much tougher.
@@marlies7444 How long do you cook the meat for, until tender? Thank you for getting back to me!
They are already cooked and smoked for ya.. cook until you see them become tender or fall off. At least 2 hours... AT LEAST. Varies though on how high/or low and slow. 4 hours low and slow
Add 1-2 jalapeños trust me just don’t break it down put a slice in between it and take out once done.
Apple Cider Vinegar Greens MY GRANDMOTHER AND MOTHER WOULD NEVA AND I SAY NEVA
Pepper sauce? No tabasco? Tell me you’re not from the South…😂 Looks good though!💪🏾 Slide your index and thumb down the stem to remove the leaf, save a lot of time.
Born and raised in Texas I use both but prefer pepper
Yoooooo
19:00😂
HMM...nice winter food.
WHAT! People still eat the dark meat?😮
WARMS the Cockles of my heart.
HEARTY, hot, & wholesome.
"Like a blunt"😂
I've never had collard greens ¯\_(ツ)_/¯
Looks smackin' though
They're good
Wow, only 1 hour for the Turkey leg and meat falls off? I would cook leg for 1 hr and then add greens for another 1 hour. Or 1.5 and .5 for the reader who likes his greens with a bite.
I was thinking the same thing. I always boiled smoked seasoned meat for 2 hours before adding anything to it.💯👌🏾🙏🏾🍓
Wait stop my algorithm is broken, thank lord we we are living in june 2024… no 🎃 season yet!
Damn
Yo