Here in the south we prefer collards after a good frost. Many also agree that you are throwing away the best part by removing the stems. They as well as the greens become tender and sweet after the frost. I just take several collard leaves, roll them up lengthwise and chop them into 1-2 inch lengths. Drop them into a pot with some hot bacon drippings, add about half a cup of water, cover and simmer until tender ender. Salt to taste. Add water as needed. Can also add small whole pods of okra and for hot peppers if desired. Serve with cornbread and fried pork chops. Very delicious supper!!
Chelsea, when I cook fresh collards, I clean and chop them just as you did, set aside. In a wok, or large skillet, I first sautée chopped onion, fresh garlic, salt and pepper, and one slice of chopped bacon in a bit of olive oil and a bit of butter until they are all sautéed well and bacon is done. At this point, I add a bit of chicken broth to the pan. Then, I pile the collards high in the pan and let them cook on medium heat. I stir them a lot to make sure they all get covered with the sautéed mixture until done. They are SO good!! 💔🙏🏼🐾🙏🏼💔
You are such a natural in front of the camera!!! I can’t believe some network hasn’t snatched you up for hosting a gardening and preserving show!!! I’m in my 70s and live in a gated Senior community in the middle of the Sonoran Desert. Strict rules forbid gardens because they draw the wildlife… that we old folks may not be able to run away from 🤣🤣🤣… so I’m living my back to nature life vicariously through you. I don’t know who does your video editing, but it is wonderfully seamless.
My favorite way to do collards is to stew them with onion, garlic, a pinch of red pepper flake, S&P and smoked hocks or smoked turkey necks/wings. Once the collards are very tender, strip the meat off the hock bones and chop, add back to the greens. We serve them with a sprinkle of vinegar on rice with black-eyed peas and cornbread, coleslaw as sides or serve them with mac and cheese and fried fish or any BBQ. I also love them in Zuppa Toscana, any quiche or frittata, and as a scalloped casserole with mushroom, onion and bacon and a buttery cracker crumb topping.
for collard greens - use as a wrap instead of a flour tortilla. Don’t remove stem but trim it to be level with the collard leaf. Dip the collard in boiling water for just a few seconds to make the collard bright green. Remove from water, drain on a towel and use as a wrap for low carb alternative to a flour tortilla
You can take your green tomatoes slice them and fry them. Fried green tomatoes are absolutely yummy down here in the south.❤❤. I absolutely love your garden, your videos, your log home, your energy. Everything. ❤❤ your videos are very comforting.
Definitely try cooking your collards in broth with smoked ham hocks. You can also use smoked turkey wings if you’re out of hocks. We’ve also used smoked neck bones. Basically smoked meat is the best way to go. Lol Add whatever seasoning you like to taste. We use seasoning salt, garlic and onion powder, a dash or two of smoked paprika, and pepper. I also add a tsp or so of bacon drippings. We cook ours low and slow for about two hours, time depends on amount of greens. I usually am making a huge pot. I cook till meat falls off the bones and greens are nice and tender. Corn bread is a must because you need it to sop up the pot liquor. Sooooo yummy! 😊
My mom is from Mississippi so she makes her greens with smoked meat. She will boil smoked ham hock, smoked turkey legs/wings, or smoked pork neckbones in water and pepper. Once the meat starts to get a little tender drop your greens in with a diced onion. Season with seasoning salt or regular salt (if needed), onion powder, a little garlic powder. Once greens are almost done add a can or fresh bunch of spinach & cook until done, remove bones from the meat and enjoy!
I just used some chopped up collards and added a handful to an amazing batch of vegetable beef and pearl barley soup/stew. I just threw everything together because I had some veggies to use up. I was also able to free up 5-6 pints of things that I canned too. Here is basically what I added to my soup: 1 large and 1 small jalapeño ( left whole, I just cut long slits to sauté in about 1 tablespoon or so of avocado oil, this adds wonderful flavor to broths), approximately 4 garlic cloves, 2 white scalloped squash, 2 zucchini, 1 brown onion, approximately 1/2 gallon bag of fresh green beans, a bunch of colored carrots, 1 bell pepper, 1 long green sweet pepper, a handful of chopped collards, a handful of chopped baby spinach, a handful of snow peas, 3 leftover ears of corn cut off the cob, leftover smoked chuck roast cut into bite sized pieces, 4- pints of beef bone broth that I had canned, 1 pint of spicy rotel tomatoes that I had canned up, 1/2 a pint of salsa that I had canned, and just about 1 1/2 cups of rinsed pearl barley, and a little salt and pepper to taste.(only about 1/2 a teaspoon each because everything I had canned and used had enough flavor already) I think that’s everything I added haha. It turned out to be the most soothing, feel good soup that I have made lately.
I've cooked collard greens in a pressure cooker with vegetable broth, diced fresh tomatoes, and diced onions. My Dad is a vegetarian. I recall cooking them for about 45 minutes to an hour in the pressure cooker. They were nice and tender. I've also cooked them on the stove in a large pot or Dutch oven. Cook some smoked turkey drumsticks or wings in two cups of water or broth. They should cook for at least an hour or until the meat is tender. Add the collard greens, diced or sliced onions to the pot. Bring to boil and reduce to a simmer. Check for tenderness after about 90 minutes. If they aren't tender, cook for another 45 minutes. Add water or broth if the liquid gets too low. Pot liquor from collard greens is fantastic for sniffles. Corn bread, fried pork chops, baked or fried chicken go really well with them.
Wonderful harvest, preparing, canning & freezing accomplishments! Thanks for sharing! Love the sheep visiting & Maple saying hi! Blessings to everyone 🤗💗🇨🇦
I just enjoy your channel so much, informative, educational, positive, peaceful, someone happy and contented in their life, animals, plants, garden abundance! It is all so good, thankyou.
Collards and turnip greens taste best after a good frost. I'm from the south, and we have to wait a long while before the frost takes that bitterness away. Also, cook with either ham, bacon, or ham hocks-- long and slow.
Shane and simple(blog) has a nice instant pot collard greens recipe. I lowered the vinegar a smidge and use a spoon of my chick-like-seasoning instead of veggie broth but I am in love with it. I also used this simple sauce and cooked 1/2 large head wedged cabbage, 5 to 6 potatoes, 4 large carrots, 8 whole kale leaves, 1 celery stalk(whole for flavor)and 1/2 of a medium sweet pepper. Pressure cooked for 20 minutes on high, with natural release for 20 minutes using a double batch of the sauce ingredients. Remove vegetables to a serving platter and measure out 1/2 cup of the broth, 1/2 cup of the potato, 1 cup of the cooked cabbage, piece of the sweet pepper, and blended in the nutri-bullet to make a wonderful no oil/no flour gravy. "Let whole plants be filling your pants" :) LOL, I thought of that early this morning for some reason... Enjoying your youthful energy and recalling when I had that much.
My granny and my mom and basically everyone cooks our collards with some ham hocks or cured ham skins or streak o lean it’s cured pork like bacon whatever meat seasoning you like she cooked hers and then chopped them up of course fried cornbread lol or a big cast iron skillet in the oven her dinner was maybe fried chicken and potato salad and garden vegetables oh my goodness lol
In Brazil we eat uncooked like a salad. Cut the leaves like we do coleslaw very thin. In a frying pan sauté onions, garlic salt and pepper and drizzle over the uncooked collards. Usually is served with black beans, rice and churrasco( grilled beef, chicken). Hope you like it.
Rachel of that 1870s yt channel has a non-USDA approved recipe for p.c. ‘Southern Style’ greens… We love the recipe. Serve it over rice noodles and calling it Vietnamese Pho!
Alabama here! Sauté onion and chopped bacon in a large pan. Deglaze with your favorite vinegar and a splash of broth. Add your greens and simmer for about 15-20 minutes lid on. Serve this along with cornbread (not sweet) and some pinto beans for a meal on New Year’s Day! This will bring you luck for the year!😘.
Blanching the collard green leaves and using them as a wrap for sushi is delicious. Each have off the rib is one sushi roll. Way better than seagreen wraps, I think. Sweet potato is a lovely filler, as is any traditional filling.
Love your channel Chelsea🥰. My paternal side of the family is from Scotland, New Brunswick Canada and Maine but I’m from the mid-Atlantic; we make collards with a ham hock, trimmed off the stem and chopped similarly how you cut them and cooked overnight, with some salt, pepper, pinch of crushed red pepper, preferably on a wood burning stove and served with apple cider vinegar if you like or just as is, how I like them-D’licious. I agree, you need a truckload of greens as they cook down so much and what they call a “bunch” of collards in the stores is ridiculous, a good pot of greens could cost you about $125.00 at their prices, so you’re very fortunate to be able to grow your own! What a blessing your homestead is, thank you for sharing it with us😊. Tina, hello from Colorado
We cook our collards with smoked turkey in them. Put the smoked turkey legs or wings in the crockpot and add broth or better than bullion (chicken flavor). A couple of tablespoons minced garlic. Once the turkey has cooked until almost tender, we add the greens, salt and other seasonings, and let them cook down for a few hours until they're tender. That's a meal by itself as you have both your meat and veggies all in the same pot. I do my purple hull peas nearly the same way, with the acception of adding sauteed okra and onions to the peas. Love fresh garden veggies...
Almost the way I cook mine but I don't put onion's in them. I saute them with bacon grease and add sugar and salt. I will add hog jowls while it's all cooking together.
You make me nervous walking around with the knife when you talk with your hands or when you drop it on the ground. Those sheep looking in the door were so cute.
Cook your collard greens with water ham hock,salt, teaspoon of sugar,a couple spoons of vinegar. Most people cook them all day, cooking the juices down in them. So very good with cornbread.
Add cut up collards to some cooked bacon pieces and sauted onions. Then simmer with about a cup of water for about 30-40 minutes, serve with corn bread. I just put the greens over a cut piece of cornbread in a bowl. A yummy warm meal for the cold winter. I also use cut up collards, onions and garlic in a white bean and ground sausage soup seasoned with a bit of sage, thyme and oregano and a pinch of red chili flakes. I just dump, pinch, pour and grab things and never measure but mostly to taste. It is a really good soup, especially on a Saturday evening with biscuits or sourdough bread. On the youtube channel Cog Hill Farms, they love collards. This early spring when they had a big flush from an early planting they actually did many trays of freeze dried collards. They tried it out with one batch and loved them. They also turned the pieces into chips and as I remember they used some flavored salts on a few trays and put them away for snacks. I think it would be easy to find by going to their main page and put in collard greens. My mother always made cream of celery soup. I don't think she ever had a recipe and I don't either but it is super easy to make. Just saute the celery and some onion in butter until cooked. Add a couple of tablespoons of flour to the mixture and stir to make a roux. Add in some chicken broth and stir the thickening broth. I use my immersion blender to smooth it all out and then I add in some chopped leaves for bright color. I have also used milk in place of the broth and it is much richer, I think, when it is made that way. I used to freeze half gallon containers of it when my boys were home and all I had to do was take it out in the morning and by dinner it was ready to heat up and then have with sandwiches for an easy, warm meal. It would be easy to use the freeze dried celery, I would think.
Your abundance from your garden makes my Heart Sing! I love, love, love watching you prepare for canning/freezing. So happy to hear the peppers are starting to grow/produce!!
Your collard greens are beautiful. I like tossing frozen collard greens into quiches. And my grandmother used to make them cooked in red beans, so good.
With canning tomatoes you know what’s in them, you’re saving tin cans and printed labels and all the energy used in manufacturing and transportation. Same with freezing and pickling.
I tried celery for the first time this year and it was amazing! I dehydrate my leaves cause there are so many when you grow your own. I am in Alberta Zone 4b. Thanks for sharing your wealth of gardening information.
One of my favorite winter soups is ham, cabbage and potato soup. It's just ham hocks or a meaty ham bone cooked with cabbage potatoes and onion, seasoned generously with salt and pepper. You could easily sub collard greens for the cabbage. Just add a tiny amount of sugar or honey (a teaspoon or two) if needed to offset any bitterness.
Had a good chuckle at the sheep! Good job! I would do up all the celery - you just never know...can always plant less next year. A cream of celery soup will use up a good amount of it.
I'm from The South...so we eat collard greens cooked in bacon grease, ham broth, or chicken broth and a little butter. Dash of sugar if bitter. THEN...you eat them with pinto beans, field peas, lady peas or something like that. AND THEN....Chow chow with it!!!! I mix it all together and eat it....and if you want to go full fledged Southern....eat it with cornbread. I grew up in Tennessee and live in Georgia right on the line between the two. Enjoy!!!!!!!!
Boil smoked meat (pork or turkey) preferably bone-in on the stove until tender, season with crushed red pepper, garlic powder, salt, and pepper. Add your cleaned collards and boil until tender approximately 40 minutes - one hour. Top with sautéed (bacon, onions, and bell peppers).
FYI, Harvest Rite has a conversion kit to make your 4 tray into a 5 tray. Their new medium-size comes with 5 trays. Might be worth it since you preserve so much.
I have a medium and know they came out with the nes pro model offering 5 trays. I’ve been biting my nails in contemplation of a purchase. My FD runs constantly. I have not heard of a conversion kit!! I’ll reach out to HR to inquire. Thanks!
Just found your channel and I'm hooked! I love that you explain lots of things like where you cut things and why and all the how tos. It's so helpful! My husband and I are in the learning and info gathering stage in prep for when we are able to have land and a homestead. We have a few veggies now but we're in a rental home so could only grow in pots. Love your channel! It's making me super excited for our future homestead!
My first job during canning season (1970s) was to put the garlic and dill in the jars. Great memories of my grandma. I love watching you preserve the garden.
Your Dill is beautiful. Mine failed. Love your land. I have a small one but am in love with the space I have. I love canning when I have enough. Thanks for sharing.
We grow collards in NC in fall and winter. My favorite way to prepare them is with chicken broth, onion, and some red pepper flakes or you can skip the red pepper flakes in the cooking and serve with pepper vinegar. If they are very tender add them to a quiche, or mix them in with cooked rice, red beans and some Cajun sausage. Also, I substitute collards for kale in soup with veg and kielbasa.
I grew up on a mixed farm but our family moved to a city many years ago. I loved living on a farm. Helping to make meals for all of the farm hands every day though out the summer and fall. Lots of work. Your family is amazing!
Collard greens. My fav is heated in a skillet with some peppers (I prefer hot) with some minced garlic. When just about done, crack some eggs on top, mix to scramble, cook eggs through. Awesome quick power breakfast! You can also freeze dry and powder down to add all those nutrients to anything.
Collard Greens I cook my collard in broth Olive oil onion garlic. But the country way is smoked pork or smoked turkey tail cooked down tender First. Then add your Greens a little vinegar red pepper flakes. Cooked down until soft. ❤
Collards are popular where I live in South Carolina. Cook bacon, remove and set aside. Sauté the collards in the bacon drippings. Add broth to the bottom of the pot, a Tsp. Lemon juice, pinch of sugar and bacon that was set aside and salt and pepper to taste. Cook to desired tenderness. Yummy! Some people will eat with some hot sauce or pickled pepper juice. I just like them as cooked.
Or a big slab of bacon, boiled for a couple of hours, add collards to the "broth" add a bit of hot peppers, or pepper flakes. Cook til soft. Serve bacon as your protein and corn bread for sopping up the broth. That's how my Granny did it.
When making dill pickles, I always use the dill stems, also, for much more flavor. I just make sure no bugs are hiding in the hollow stems and poke them down into the cukes so the flavor is next to pickles all the way down the jar. I never see anyone doing this but only using the flowers which I did add for 'pretty' in the tops of the jars. Try it with one jar just to see - tastes the same to me but more dilly. Love your tip on removing the seedy centers from the fat cukes as they have plenty of flesh to use for pickles. You are always a huge source of encouragement to me. Thank you for your videos!
I really am enjoying your channel!! The way that I cook collards, kale, and turnip greens is that I use a little chicken broth and a cube of chicken bouillon and they are delicious!! We really like them like that. I also use the same ingredients when I cook pinto beans. I add the broth and bullion cube when the beans are about half way done. Everyone at our church always look for my pinto beans when we have a church dinner.
Oh ny gosh..life of a homesteader when you have sheep on your deck!😂. Love watching your channel. You look so at ease when canning. Thank you for always bringing us along on your daily chores
We are still experiencing smoky skies from the Canadian fires! We have had numerous days of Air Quality warnings this year. Our Canadian neighbors have been through it this year. I’m praying the fires stop soon!🙏🏼 The videos have been so educational and informative. I actually bought canning equipment to can chicken broth soon. I’m just so nervous I won’t do it right and someone gets really sick!! I hope you and your family are doing well and staying safe. Hugs, Doc❤
Fear not- pressure canning for the appropriate time and pressure for your elevation eliminates the concern of causing illness. Good seal and you're all good. Extra precaution you can boil for 10 minutes for serving. God bless.
I’m watching several of your episodes while I’m canning beets. We only live on .10 acre corner lot but…. We have 10 raised beds. No root cellar but grateful & thankful for a basement. Thank you so much for your videos and keeping me company while I’m putting up my harvest. - North Eastern Pennsylvania
Here in the south we prefer collards after a good frost. Many also agree that you are throwing away the best part by removing the stems. They as well as the greens become tender and sweet after the frost. I just take several collard leaves, roll them up lengthwise and chop them into 1-2 inch lengths. Drop them into a pot with some hot bacon drippings, add about half a cup of water, cover and simmer until tender ender. Salt to taste. Add water as needed. Can also add small whole pods of okra and for hot peppers if desired. Serve with cornbread and fried pork chops. Very delicious supper!!
A ham hock added with a dash or two of vinegar!! Yum maybe some hot pepper sauce 😮😊
that's how I make mine ...but also added smoke turkey bottoms no okra and hot water cornbread(Midwest gurl here ) mom and dad from the south :)
When I was a kid, my southern grandma used to make collard greens with ham hocks. Delicious.
Yes the garden is a place of joy😊, I completely agree, that it's my happy place.
Chelsea, when I cook fresh collards, I clean and chop them just as you did, set aside. In a wok, or large skillet, I first sautée chopped onion, fresh garlic, salt and pepper, and one slice of chopped bacon in a bit of olive oil and a bit of butter until they are all sautéed well and bacon is done. At this point, I add a bit of chicken broth to the pan. Then, I pile the collards high in the pan and let them cook on medium heat. I stir them a lot to make sure they all get covered with the sautéed mixture until done. They are SO good!! 💔🙏🏼🐾🙏🏼💔
You are such a natural in front of the camera!!! I can’t believe some network hasn’t snatched you up for hosting a gardening and preserving show!!!
I’m in my 70s and live in a gated Senior community in the middle of the Sonoran Desert. Strict rules forbid gardens because they draw the wildlife… that we old folks may not be able to run away from 🤣🤣🤣… so I’m living my back to nature life vicariously through you.
I don’t know who does your video editing, but it is wonderfully seamless.
My favorite way to do collards is to stew them with onion, garlic, a pinch of red pepper flake, S&P and smoked hocks or smoked turkey necks/wings. Once the collards are very tender, strip the meat off the hock bones and chop, add back to the greens. We serve them with a sprinkle of vinegar on rice with black-eyed peas and cornbread, coleslaw as sides or serve them with mac and cheese and fried fish or any BBQ. I also love them in Zuppa Toscana, any quiche or frittata, and as a scalloped casserole with mushroom, onion and bacon and a buttery cracker crumb topping.
I can't believe you're so perky after canning 1/4 ton tomatoes yesterday, good job and well done!!!! 🥳
So cute when the sheep were looking through the window! Thanks for sharing your day with us
for collard greens - use as a wrap instead of a flour tortilla. Don’t remove stem but trim it to be level with the collard leaf. Dip the collard in boiling water for just a few seconds to make the collard bright green. Remove from water, drain on a towel and use as a wrap for low carb alternative to a flour tortilla
You can take your green tomatoes slice them and fry them. Fried green tomatoes are absolutely yummy down here in the south.❤❤. I absolutely love your garden, your videos, your log home, your energy. Everything. ❤❤ your videos are very comforting.
Do you ever sever your fried green tomatoes on biscuits? Granny did this for us, it is super fantastic.
*tap tap tap* we heard there were collard greens up here? 🐑🐑
I never had fried green tomatoes. We had lots of rain so our tomatoes are all green. Do you use regular flour and eggs wash? Thank you.
Definitely try cooking your collards in broth with smoked ham hocks. You can also use smoked turkey wings if you’re out of hocks. We’ve also used smoked neck bones. Basically smoked meat is the best way to go. Lol Add whatever seasoning you like to taste. We use seasoning salt, garlic and onion powder, a dash or two of smoked paprika, and pepper. I also add a tsp or so of bacon drippings. We cook ours low and slow for about two hours,
time depends on amount of greens. I usually am making a huge pot. I cook till meat falls off the bones and greens are nice and tender. Corn bread is a must because you need it to sop up the pot liquor. Sooooo yummy! 😊
Is it just me or are you going above and beyond with you videos? As I say you are Amazing. Thank you Chelsea.😘😘😘😘
Suggestion: Make and freeze your own meal starters. Dice peppers, onions, and celery and bag them together in easy portions for convenience.
Have fun with your ram. They take 'attitude' to a whole different level.
My mom is from Mississippi so she makes her greens with smoked meat. She will boil smoked ham hock, smoked turkey legs/wings, or smoked pork neckbones in water and pepper. Once the meat starts to get a little tender drop your greens in with a diced onion. Season with seasoning salt or regular salt (if needed), onion powder, a little garlic powder. Once greens are almost done add a can or fresh bunch of spinach & cook until done, remove bones from the meat and enjoy!
My granny was from Arkansas. She did the same thing. She Mostly used smoked ham hocks. Any smoked meat will do.
Wow girl. You are amazing. Watching you makes me tired😂
cabbage, new potatoes,and bacon....english meal,,,i love xx
You are my new super hero❤! You are so efficient and productive. I aspire to be more like you. I'm loving all of your videos.
Ive left my back door open and have had the sheep waltz right in and actually sit down in the living room
Yaa I was waiting for ...a quick jaunt to the high tunnel. Back to the video😊
You are making my mouth water with the bea tomatoes
I just used some chopped up collards and added a handful to an amazing batch of vegetable beef and pearl barley soup/stew. I just threw everything together because I had some veggies to use up. I was also able to free up 5-6 pints of things that I canned too. Here is basically what I added to my soup: 1 large and 1 small jalapeño ( left whole, I just cut long slits to sauté in about 1 tablespoon or so of avocado oil, this adds wonderful flavor to broths), approximately 4 garlic cloves, 2 white scalloped squash, 2 zucchini, 1 brown onion, approximately 1/2 gallon bag of fresh green beans, a bunch of colored carrots, 1 bell pepper, 1 long green sweet pepper, a handful of chopped collards, a handful of chopped baby spinach, a handful of snow peas, 3 leftover ears of corn cut off the cob, leftover smoked chuck roast cut into bite sized pieces, 4- pints of beef bone broth that I had canned, 1 pint of spicy rotel tomatoes that I had canned up, 1/2 a pint of salsa that I had canned, and just about 1 1/2 cups of rinsed pearl barley, and a little salt and pepper to taste.(only about 1/2 a teaspoon each because everything I had canned and used had enough flavor already) I think that’s everything I added haha. It turned out to be the most soothing, feel good soup that I have made lately.
That sounds so delicious! I'll be giving that a try too. Thank you!
Seemed like that soup should have been canned for winter eating. Sounded sooo good ..😮
What a bountiful harvest! You are so blessed! 😍💕🍅
You make me tired🤣..you are such a hard worker .. and look at that beautiful payoff.. great job👏👏💜
So much work, Chelsea! You’re a busy bee!
I've cooked collard greens in a pressure cooker with vegetable broth, diced fresh tomatoes, and diced onions. My Dad is a vegetarian. I recall cooking them for about 45 minutes to an hour in the pressure cooker. They were nice and tender.
I've also cooked them on the stove in a large pot or Dutch oven. Cook some smoked turkey drumsticks or wings in two cups of water or broth. They should cook for at least an hour or until the meat is tender. Add the collard greens, diced or sliced onions to the pot. Bring to boil and reduce to a simmer. Check for tenderness after about 90 minutes. If they aren't tender, cook for another 45 minutes. Add water or broth if the liquid gets too low. Pot liquor from collard greens is fantastic for sniffles.
Corn bread, fried pork chops, baked or fried chicken go really well with them.
I am from the southern US. We boil collards with ham hocks until they are very tender and eat them with corn bread. Sooooo delicious!!
I love those sheep coming to say Hi
Celery ..WOW.Your thd first Ive watched that grows it. They are beautiful.
Thank you so much you worked so hard and so fast you are an inspiration to us all
Celery freeze dries fabulously, so does any greens, peppers and leeks and onions, garlic...
I cook collard greens with chopped onion sautéed in olive oil, add crushed garlic and a ham hock. Add some water and sautee till tender. So yummy!!❤
Goodness…puts my preserving efforts in the shade…many congrats on your energy levels😀😀😀
Wonderful harvest, preparing, canning & freezing accomplishments! Thanks for sharing! Love the sheep visiting & Maple saying hi! Blessings to everyone 🤗💗🇨🇦
I just enjoy your channel so much, informative, educational, positive, peaceful, someone happy and contented in their life, animals, plants, garden abundance! It is all so good, thankyou.
Hello my friend ❤❤
Collards and turnip greens taste best after a good frost. I'm from the south, and we have to wait a long while before the frost takes that bitterness away. Also, cook with either ham, bacon, or ham hocks-- long and slow.
Always enjoy
Shane and simple(blog) has a nice instant pot collard greens recipe. I lowered the vinegar a smidge and use a spoon of my chick-like-seasoning instead of veggie broth but I am in love with it. I also used this simple sauce and cooked 1/2 large head wedged cabbage, 5 to 6 potatoes, 4 large carrots, 8 whole kale leaves, 1 celery stalk(whole for flavor)and 1/2 of a medium sweet pepper. Pressure cooked for 20 minutes on high, with natural release for 20 minutes using a double batch of the sauce ingredients. Remove vegetables to a serving platter and measure out 1/2 cup of the broth, 1/2 cup of the potato, 1 cup of the cooked cabbage, piece of the sweet pepper, and blended in the nutri-bullet to make a wonderful no oil/no flour gravy. "Let whole plants be filling your pants" :) LOL, I thought of that early this morning for some reason...
Enjoying your youthful energy and recalling when I had that much.
My granny and my mom and basically everyone cooks our collards with some ham hocks or cured ham skins or streak o lean it’s cured pork like bacon whatever meat seasoning you like she cooked hers and then chopped them up of course fried cornbread lol or a big cast iron skillet in the oven her dinner was maybe fried chicken and potato salad and garden vegetables oh my goodness lol
In Brazil we eat uncooked like a salad. Cut the leaves like we do coleslaw very thin. In a frying pan sauté onions, garlic salt and pepper and drizzle over the uncooked collards. Usually is served with black beans, rice and churrasco( grilled beef, chicken). Hope you like it.
In case you're looking, you threw your knife into the red cabbage! 😂
Rachel of that 1870s yt channel has a non-USDA approved recipe for p.c. ‘Southern Style’ greens… We love the recipe. Serve it over rice noodles and calling it Vietnamese Pho!
Alabama here! Sauté onion and chopped bacon in a large pan. Deglaze with your favorite vinegar and a splash of broth. Add your greens and simmer for about 15-20 minutes lid on. Serve this along with cornbread (not sweet) and some pinto beans for a meal on New Year’s Day! This will bring you luck for the year!😘.
Blanching the collard green leaves and using them as a wrap for sushi is delicious. Each have off the rib is one sushi roll. Way better than seagreen wraps, I think. Sweet potato is a lovely filler, as is any traditional filling.
Love your channel Chelsea🥰. My paternal side of the family is from Scotland, New Brunswick Canada and Maine but I’m from the mid-Atlantic; we make collards with a ham hock, trimmed off the stem and chopped similarly how you cut them and cooked overnight, with some salt, pepper, pinch of crushed red pepper, preferably on a wood burning stove and served with apple cider vinegar if you like or just as is, how I like them-D’licious. I agree, you need a truckload of greens as they cook down so much and what they call a “bunch” of collards in the stores is ridiculous, a good pot of greens could cost you about $125.00 at their prices, so you’re very fortunate to be able to grow your own! What a blessing your homestead is, thank you for sharing it with us😊. Tina, hello from Colorado
We cook our collards with smoked turkey in them. Put the smoked turkey legs or wings in the crockpot and add broth or better than bullion (chicken flavor). A couple of tablespoons minced garlic. Once the turkey has cooked until almost tender, we add the greens, salt and other seasonings, and let them cook down for a few hours until they're tender. That's a meal by itself as you have both your meat and veggies all in the same pot. I do my purple hull peas nearly the same way, with the acception of adding sauteed okra and onions to the peas. Love fresh garden veggies...
We fry up bacon, then fry up onion and collard greens in bacon grease then add bacon. My mom would then put a little vinegar on it. So good!
Almost the way I cook mine but I don't put onion's in them. I saute them with bacon grease and add sugar and salt. I will add hog jowls while it's all cooking together.
You make me nervous walking around with the knife when you talk with your hands or when you drop it on the ground. Those sheep looking in the door were so cute.
You are a great teacher.
Cook your collard greens with water ham hock,salt, teaspoon of sugar,a couple spoons of vinegar. Most people cook them all day, cooking the juices down in them. So very good with cornbread.
This is how I cook them as well
Such abundance!
Add cut up collards to some cooked bacon pieces and sauted onions. Then simmer with about a cup of water for about 30-40 minutes, serve with corn bread. I just put the greens over a cut piece of cornbread in a bowl. A yummy warm meal for the cold winter. I also use cut up collards, onions and garlic in a white bean and ground sausage soup seasoned with a bit of sage, thyme and oregano and a pinch of red chili flakes. I just dump, pinch, pour and grab things and never measure but mostly to taste. It is a really good soup, especially on a Saturday evening with biscuits or sourdough bread. On the youtube channel Cog Hill Farms, they love collards. This early spring when they had a big flush from an early planting they actually did many trays of freeze dried collards. They tried it out with one batch and loved them. They also turned the pieces into chips and as I remember they used some flavored salts on a few trays and put them away for snacks. I think it would be easy to find by going to their main page and put in collard greens. My mother always made cream of celery soup. I don't think she ever had a recipe and I don't either but it is super easy to make. Just saute the celery and some onion in butter until cooked. Add a couple of tablespoons of flour to the mixture and stir to make a roux. Add in some chicken broth and stir the thickening broth. I use my immersion blender to smooth it all out and then I add in some chopped leaves for bright color. I have also used milk in place of the broth and it is much richer, I think, when it is made that way. I used to freeze half gallon containers of it when my boys were home and all I had to do was take it out in the morning and by dinner it was ready to heat up and then have with sandwiches for an easy, warm meal. It would be easy to use the freeze dried celery, I would think.
Your abundance from your garden makes my Heart Sing! I love, love, love watching you prepare for canning/freezing. So happy to hear the peppers are starting to grow/produce!!
Your collard greens are beautiful. I like tossing frozen collard greens into quiches. And my grandmother used to make them cooked in red beans, so good.
Beautiful tomatoes. Looking like tomato sandwich time. Glorious!
I so envy you your garden & what you are growing & harvesting. I would love to do it but I do not have anything like your energy. Great video Chelsea.
With canning tomatoes you know what’s in them, you’re saving tin cans and printed labels and all the energy used in manufacturing and transportation. Same with freezing and pickling.
The Music is very nice while you were picking tomatoes
Your sheep were so curious!💜
Yay. A new roaster😀
I tried celery for the first time this year and it was amazing! I dehydrate my leaves cause there are so many when you grow your own. I am in Alberta Zone 4b. Thanks for sharing your wealth of gardening information.
One of my favorite winter soups is ham, cabbage and potato soup. It's just ham hocks or a meaty ham bone cooked with cabbage potatoes and onion, seasoned generously with salt and pepper. You could easily sub collard greens for the cabbage. Just add a tiny amount of sugar or honey (a teaspoon or two) if needed to offset any bitterness.
Seems a good year for tomatoes. Celery looks great.
Had a good chuckle at the sheep! Good job! I would do up all the celery - you just never know...can always plant less next year. A cream of celery soup will use up a good amount of it.
Loved how you managed your garden to harvest to your table. You are very organized , a pleasure to watch !
I'm from The South...so we eat collard greens cooked in bacon grease, ham broth, or chicken broth and a little butter. Dash of sugar if bitter. THEN...you eat them with pinto beans, field peas, lady peas or something like that. AND THEN....Chow chow with it!!!! I mix it all together and eat it....and if you want to go full fledged Southern....eat it with cornbread. I grew up in Tennessee and live in Georgia right on the line between the two. Enjoy!!!!!!!!
Boil smoked meat (pork or turkey) preferably bone-in on the stove until tender, season with crushed red pepper, garlic powder, salt, and pepper. Add your cleaned collards and boil until tender approximately 40 minutes - one hour. Top with sautéed (bacon, onions, and bell peppers).
FYI, Harvest Rite has a conversion kit to make your 4 tray into a 5 tray. Their new medium-size comes with 5 trays. Might be worth it since you preserve so much.
I have a medium and know they came out with the nes pro model offering 5 trays. I’ve been biting my nails in contemplation of a purchase. My FD runs constantly. I have not heard of a conversion kit!! I’ll reach out to HR to inquire. Thanks!
Just found your channel and I'm hooked! I love that you explain lots of things like where you cut things and why and all the how tos. It's so helpful! My husband and I are in the learning and info gathering stage in prep for when we are able to have land and a homestead. We have a few veggies now but we're in a rental home so could only grow in pots. Love your channel! It's making me super excited for our future homestead!
Hello there santie from South Afrika...The greens we cook up with patatos,tamatos and onions...Mush it all up with butter salt ,pepper soooo lekker😊❤
Thank you.
My first job during canning season (1970s) was to put the garlic and dill in the jars. Great memories of my grandma. I love watching you preserve the garden.
We sautéed our collards with onion ,bacon grease ,and a little balsamic vinegar or added to a pot of pintos with ham or bacon ends
Your Dill is beautiful. Mine failed. Love your land. I have a small one but am in love with the space I have. I love canning when I have enough. Thanks for sharing.
We grow collards in NC in fall and winter. My favorite way to prepare them is with chicken broth, onion, and some red pepper flakes or you can skip the red pepper flakes in the cooking and serve with pepper vinegar.
If they are very tender add them to a quiche, or mix them in with cooked rice, red beans and some Cajun sausage. Also, I substitute collards for kale in soup with veg and kielbasa.
Nice to see a fantastic person having a good time here in Sweden
One more fråm sweden🎉😂
I enjoyed this video. I love harvesting❤
Amazing garden I love that
It should make me tired to watch how much you do, but it doesn’t it energizes me. Thank you for your positive attitude about hard work!❤
Fall is the best time of year
I grew up on a mixed farm but our family moved to a city many years ago. I loved living on a farm. Helping to make meals for all of the farm hands every day though out the summer and fall. Lots of work. Your family is amazing!
Collard greens. My fav is heated in a skillet with some peppers (I prefer hot) with some minced garlic. When just about done, crack some eggs on top, mix to scramble, cook eggs through. Awesome quick power breakfast!
You can also freeze dry and powder down to add all those nutrients to anything.
My family is all in the south .... so our collard recipe includes chopped bacon, sauted onion, salt, pepper and a pinch of cayenne. :)
Collard Greens I cook my collard in broth Olive oil onion garlic. But the country way is smoked pork or smoked turkey tail cooked down tender First. Then add your Greens a little vinegar red pepper flakes. Cooked down until soft. ❤
Collards are popular where I live in South Carolina. Cook bacon, remove and set aside. Sauté the collards in the bacon drippings. Add broth to the bottom of the pot, a Tsp. Lemon juice, pinch of sugar and bacon that was set aside and salt and pepper to taste. Cook to desired tenderness. Yummy!
Some people will eat with some hot sauce or pickled pepper juice. I just like them as cooked.
Collard greens are cooked with onion garlic and a smoked turkey leg or ham hock southern comfort food for sure. With cornbread and beans yum
Or a big slab of bacon, boiled for a couple of hours, add collards to the "broth" add a bit of hot peppers, or pepper flakes. Cook til soft. Serve bacon as your protein and corn bread for sopping up the broth. That's how my Granny did it.
Another homesteader, I watch, took her flowers freeze dried them, and made magnets for the fridge. They turned out pretty. #Ideas. ❤❤
Cook them in bacon grease, then top cooked greens with the fried bacon and onions. Delish!
I love celery, and I think the leaves would be great dehydrated and crush into a powder.
When making dill pickles, I always use the dill stems, also, for much more flavor. I just make sure no bugs are hiding in the hollow stems and poke them down into the cukes so the flavor is next to pickles all the way down the jar. I never see anyone doing this but only using the flowers which I did add for 'pretty' in the tops of the jars. Try it with one jar just to see - tastes the same to me but more dilly. Love your tip on removing the seedy centers from the fat cukes as they have plenty of flesh to use for pickles. You are always a huge source of encouragement to me. Thank you for your videos!
I have used blanched whole collard greens in a enchilada recipe, replacing the tortillas. Also works well for a frezzer prepped meal.
U make everything so effortlessly and u can tell u love your vegies in your garden u get. So excited about them good to see
I really am enjoying your channel!! The way that I cook collards, kale, and turnip greens is that I use a little chicken broth and a cube of chicken bouillon and they are delicious!! We really like them like that. I also use the same ingredients when I cook pinto beans. I add the broth and bullion cube when the beans are about half way done. Everyone at our church always look for my pinto beans when we have a church dinner.
Oh ny gosh..life of a homesteader when you have sheep on your deck!😂. Love watching your channel. You look so at ease when canning. Thank you for always bringing us along on your daily chores
We are still experiencing smoky skies from the Canadian fires! We have had numerous days of Air Quality warnings this year. Our Canadian neighbors have been through it this year. I’m praying the fires stop soon!🙏🏼
The videos have been so educational and informative. I actually bought canning equipment to can chicken broth soon. I’m just so nervous I won’t do it right and someone gets really sick!! I hope you and your family are doing well and staying safe. Hugs, Doc❤
You must let me know when you do it. I'm cheering you on, my sweet friend.
Fear not- pressure canning for the appropriate time and pressure for your elevation eliminates the concern of causing illness. Good seal and you're all good. Extra precaution you can boil for 10 minutes for serving.
God bless.
Hermosa huerta!! te felicito!! Bendiciones!!
I’m watching several of your episodes while I’m canning beets. We only live on .10 acre corner lot but…. We have 10 raised beds. No root cellar but grateful & thankful for a basement. Thank you so much for your videos and keeping me company while I’m putting up my harvest. - North Eastern Pennsylvania
I cook collard greens with chicken stock and garlic, and smoked pork neck bones or smoked turkey legs. Long simmer, oh so good.
Love your channel!❤