You can cut out alot of time by just ripping the leaf off the stem with your hands and then wash them…you wrap your hand around the bottom of the leaf and quickly go up the stem and the leaf falls off in a matter of 1 second…takes too much time cutting the leaf off the stem with a knife. Old school advice lol The knife method is good for chard since they don’t rip off the stem.
I grew up on collard greens…they’re one of my favorite vegetables. And this recipe looks delicious - I would have never thought of adding tomatoes but is looks so good!
I’ve made your greens, black eyed peas and cornbread the past two years and will be doing so again this Monday. Such an incredible way to bring in the New Year!
I just moved from Atlanta to Phoenix AZ 2 years ago and miss Georgia terribly! My daughter, who grew up there (I lived in GA 40 years -- almost half my life!) is currently making all the fixings of collard greens, black-eyed peas, corn bread, and turnip greens, so we won't lack any of that Southern luck! I loved this video, which I just saw for the first time, and look forward to following you for more Southern goodness!
I usually wash a leaf per time because if I find a caterpillar or any other important insect for nature, I free it in the garden. I love collard greens!
Yes, this looks delicious. I do grow my own collards. I live in Southern California so I can grow all year round. But they can be susceptible to pests so although they are fairly easy to grow, there are some minor challenges. I've been using food grade diatomaceous earth, a non-chemical, organic substance, to great effect this year.
Beautiful! If you haven’t tried adding neem oil once every few weeks to the leaves and soil, I highly recommend! I mix the neem oil with water and spray in the evening, as spraying it in the sunlight can give the leaves sun burn post application. Happy growing!
@@tr0picknowledge Yes, I do use neem oil as part of my garden arsenal. However, for certain pests that like my collards and some other plants, I find the diatomaceous earth to work a little better.
As reported by Dr. Greger, nibbled plants are more healthy than intact ones. The reason is said to be that when they are attacked, the compounds that the plant sends out to combat the munchy moocher are the very ones that we have co-oped for our own human purposes. This further explains why sometimes we only find 1 plant in the garden that was nibbled, the other plants reaction preemptively and release their defenses before being attacked and thwart the bug. Co-evolution. We do this with a lot of plant compounds. This is why humans do not make vitamin C internally, we co-opt the foods we eat to make it for us. Most animals though do make VC internally and do not source it from foods. A anecdote that falls in line with these observations is that we and just a few other mammals can see red. Many birds can, but for mammals it is us primates, guinea pigs, fruit bats, and I think I am missing the other.
love this recipe and its the only way i make my collards these days. I'm not vegan or vegetarian, but i like my vegetables to remain vegetarian or vegan while still delivering the flavor that i am use to.
The most famous anti-cancer compound in collards and cruciferous foods needs a helper if it is cooked. To chop and allow them to sit 45 minutes locks them in, or a small portion of raw cruciferous with it like a salad. Or my preferred method, dip a piece of the crucifery in a bit of mustard powder. This restores the 1 of 2 molecules that combines to make sulforaphane, the famous anti-cancer molecule.
I grew up in an Italian family so I guess my version of this was Broccoli Raab - the classic recipe with garlic, olive oil and red pepper flakes. I'll have to try this since I've grown to love the sulfur-compound flavor in all brassicas, as well as savory/umami flavors. The entire dish looks amazing, luckily I have your cookbook! Congrats on 700k+ subs and Happy New Year!
I’ve never thought about adding tomatoes to collards, but I get it and they look delicious. I know sometimes apple cider vinegar can be added in the process as well. The vitamin c from the tomatoes and ACV also helps with the absorption of iron in the body, a little citrus could be used as well. Also a little liquid smoke can be used. I really enjoyed seeing you remove the stalks/ stems( rib or spine), greens are more enjoyable with those removed. I know you eat your black eyed peas and greens every year. I remember one of your older videos about that. The photo of the greens and peas looked delicious. That cornbread also looked good. The new videos are wonderful. I love the bonus info that you give on what you are cooking those tidbits are always great.
Been 💓ing your cookbook recipe for collards for years!! Here is my prep: ~ Two large baking sheets on my stove top, cutting board next to the two bunches of collards on the counter, big ass bowl of water in the sink. ~ Wash each leaf in the bowl which allows the grit to settle. Refresh the water after the first bunch. ~ Place each washed leaf on a baking sheet. ~ Totally agree with your paring knife process for destemming. The other method of pulling off the stem can be quick, but ofttimes some of the precious leaf sticks to the stem. ~ Place the stemmed leaves on the other baking sheet (I don’t bother drying them) ~ Place two big ass bowls on the counter ~ Chiffanade the leaves, and they will fill up both bowls. ~ I see Jenné uses more than 3 cloves of garlic, too 😄 ~ I use the full can of chopped tomato if my local tomatoes here in New Jersey are not up to par. I include the liquid from the can so I get pot likker. ~ I use Jenné’s recommendation of the full tablespoon of smoked paprika. ~ The inherent glutamates in the soy sauce, and the tomatoes will not have you miss smoked pork/ham whatsoever! ~ As they are meant for each other, it makes me smile that the cookbook has the recipe for the collards and the amazing cornbread on facing pages. ~ Taking a slice of Jenné’s cornbread (which I double the recipe, w/o doubling the amount of salt, and bake in a 13 x 9 pan for 36 mins) and placing it in my toaster oven until it’s extra browned and crumbling it into a bowl with the last of the pot likker is beyond sublime comfort!
I didn’t grow up eating collards, but I do love them. I’ve also always added chopped tomatoes, even though I know that it’s not traditional, and don’t cook them for very long. Just got my hands on some smoked Redmond’s Real Salt, and I’ll be adding it to my greens for that smokey flavor.
I'm new to your channel and I'm excited to try your recipes - I'm making the collard greens recipe tonight. You mentioned you have a recipe for the stems, can you please share? Also, I'm interested in purchasing your book. Question for you - for your book recipes, do you include mostly whole-food recipes are do you also include processed meats (Impossible meat)? I prefer recipes that do not include processed foods. Thank you so much.
Thanks a lot and hope you had a good start into 2024! 🙏🏻🍀🍀🍀 All the best for 2024 and I'm really happy that I found you. 🙂 Wow, 13 years RU-vid! 💚 Take care and lovely greetings from Germany 🇩🇪
Ciao, this looks very delicious, thank you, i like to share your Video at Tribel, i've cooked a spicy tomato-bean Sauce for Pasta.. many greetings from a veggie from brunswick in germany and please stay safe 🙃
As a Muslimah I've had to l arn to cook w/o pork. I do like ur recipes. I get ideas from them although I do still use meat. But little red meat. For trns beans etc I use smoked. Turkey etc. Thanks for sharing.
This meal is also an old white Caucasian tradition. I'm sure it's been in my family for at least 8 generations, that I know of. Everyone uses the pig flesh in some sort of way. We will also mix turnip and polk salad on occasions. My dad always added a few radish to his. I'm really excited to try your recipe without any animal flesh and tomato. I've been trying your recipes for a few years now and they've all been really good. My favorite is the banana , chocolate chip bread. It goes quick.
I'm Southern this surely isn't how we wash any type of Green. We used 2 hands and changed the water out until the greens were clean. We picked the greens first and the wash came after all greens were picked.
I hate to but, I have to ask, since you didn't say or add a recipe. What was the brown sauce you added and the red powder? Also, did you add oil to pot before the garlic and tomato?
@@hplifestylelessonsandfun9131 Southeast Europe 😬 I love these types of dishes and I've even looked for seeds to grow my own collard greens, but so far no luck.
