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!
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. 🧑🍳🧑🍳🧑🍳👨🍳👩🍳
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 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 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 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.
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❤
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 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!!!
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.
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.
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 😋
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.
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 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 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❤😊
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!
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.
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
Hi! I’m a Southern white woman, I’ve eaten my share of collards in my lifetime. My mother cooked them many different ways, sometime with turnips and turnip greens, with salt pork or bacon. Make a pan of cornbread, you got yourself a meal. The pot liquor and cornbread is delish!!! Love to good cooking❤
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.
I basically cook my greens the same way but more vegetarian style no meat stock ,sauteed vegetables and diced up yellow sweet plantains, all my friends use to love my way and also some apple cider vinegar, African American Hebrew Style, looking forward to more of ur recipes 😊
Love Collards. A Friend of mine showed me the proper way to make them. She has passed but her recipe lives on. Grateful for her and miss her much. I usually add 3 cloves of fresh garlic minced. I like this newer version though. NICE!! Thanks for your show!!!
I live in the States,but my Irish Mom ☘️🇨🇮 always cooked these as a kid growing up in London,! .And i like to cook some Onion,Peppers,Garlic,Celery,Toms, Zucchini first then the Greens& i add some butter& a decent hit o Hot sauce! . Then make some Mash Spuds,&a pot of Carrots,Peas,Corn and Greenbeans..And u have a great Veggie Meal!
@@Sheryl-er1ce Good point! And my mom just called them 'Greens' But when I moved to the U.S ( over 23 yrs ago)I had no idea what they were talking about when they referred to them as ' 'Collard Green's or even,Soul food'.but when i examined the ingredients and Method,it was very familiar! But that being said new ingredients and recipes shouldn't be shied away from or ignored! It's an way to learn about different Culture!
Indeed, also many call it "fried" or "smothered" cabbage or collard greens when we let it wilt with fat or butter then end up with a little liquid( like your mom's or this video) vs having a large pot of broth/ " pot likker". Either way is great. Happy cooking/eating!
This is exactly how I have cooked my collard greens for years. This way is so very very delicious. In the south in the USA they overcook them and with some kind of pork.
❣️ I'm from the South USA and tonight I made your recipe to put in my husband's lunch for tomorrow. And my goodness 😋 let me tell you, they were delicious 🤤 I grow my own greens 🥬😂 I'll be growing even more before it gets too hot down here in Houston. Thank you very much.
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 !!!!!!!!!!
Awesome !! I can’t wait to start making collard greens like you do. I never could make collard greens good now i can from watching you. Thank you so much. I think it is a great and delicious way to do them. 😅
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.
