How to Make Quick Collard Greens with Hot Pepper Vinegar | Julia At Home

Подписаться 2,4 млн

Просмотров 48 тыс.

50% 1

Porky braised collard greens are a staple of the South, and while the silky cooked greens are already deeply flavored, a splash of hot pepper vinegar-simply chile-infused vinegar that's made in a quick boil-gives the deep, rich greens a clarifying heat and a refreshing finish.
Get the recipe: cooks.io/3ZqFRGD
Browse all JAH recipes: bit.ly/3VUa4Mq
Buy our winning chefs knife: cooks.io/3WZ7Kof
Buy our winning stockpot: cooks.io/3ouV6wR
Buy our winning non-stick skillet: bit.ly/3HCO97u
Buy our winning tongs: cooks.io/3Bx35Rt
Follow Julia on Instagram: / juliacollindavison
ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook's Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at www.americastestkitchen.com/.
If you like us, follow us:
americastestkitchen.com
/ americastestkitchen
/ testkitchen
/ testkitchen
/ testkitchen

Опубликовано:

23 сен 2023

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 111

@theoriginalbridgetconnors 10 месяцев назад

I love collards and greens of any kind, but my late Mom LOVED them! The amount you made she would eat it all herself and then ask if you had any more!😊

@cynthiawilliams737 10 месяцев назад

I was raised on this food from the South thanks Julia for doing your version of Collard Greens!!

@mayellencompton9345 10 месяцев назад

❤ we❤

@TheSouthIsHot 10 месяцев назад

I love the tip to place the cooked collards on a muslin towel and twist to squeeze out the water! Thank you, Julia!😍 The best energizing foods, for body AND brain, are leafy greens. I can't eat them for dinner because I will lie awake all night while my brain churns away solving all the problems of the world.

@antoinettebrown3834 10 месяцев назад

Ohhhhh how wonderful to get collard done so fast! They look amazing and I can’t wait to try thes! Thank you!

@staycool163 10 месяцев назад

I LIVE collard greens but I have never made them. This recipe looks really easy and I think I'm going to give it a try soon. Thank you for always making things that are delicious and easy!

@mayetmahulilileilani2501 10 месяцев назад

So many things I’ve wondered about cooking collards quicker and you addressed them all. Collards are on my shopping list for next week now 😊

@Getpojke 10 месяцев назад

Growing up in Scotland I didn't know what collards were. But in books or on TV you'd hear Americans rave about them of talk fondly with memories of eating them. I thought they must be some super vegetable/leaf, indigenous to the US. I was a little deflated when I found out, as I'd been eating & enjoying it my whole life anyway. Heck here in Scotland another name for a wee garden is a "kail yard" (kail being our old spelling for kale). It was a plant that got better with winter frosts & snow & meant you always had something green to eat in the winter months. Left over kail is great in rumbledethumps. Its similar to the Irish colcannon or English bubble & squeak. But I quite like it just buttered with black pepper & nutmeg. I'll be giving your recipe a go this week as I think it'll go nicely with the pork & black pudding sausages I have in the fridge. 😋

@samhugh4965 10 месяцев назад

@Getpojke do you need to blanch the kale before cooking in butter and nutmeg? I have a bunch of kale in my fridge right now and looking for a recipe. It’s already cut up in wee pieces and is already washed.

@Getpojke 10 месяцев назад

@@samhugh4965 If it's one of the thicker more robust kails a quick blanch may be necessary if you want to break it down. Chances are if it's prechopped & packaged the cells will have broken down a bit anyway. So I'd just give it a sauté but add a little acid like lemon juice, apple cider vinegar or balsamic vinegar (choose your acid to fit the protein flavour). I like a good salted butter, fresh milled black pepper (though play with white pepper or pepper & allspice berries ground together) & fresh nutmeg. (If serving with lamb/mutton I dig out the seaweed compound butter for the kail. I find the extra minerality goes really well). If you've a pile of kail, think about bubble & squeak/colcannon or rumbledethumps to use it up. That with a couple of poached or fried eggs with jammy yolks is a simple supper/brunch that takes some beating. Hope you get on fine with it. Be good to hear how you get on.

@stormj5527 10 месяцев назад

Thank you for posting this! I am going to make this today!

@patriciaoreilly8907 10 месяцев назад

Butter in a frying pan mushrooms then greens slowly cook with garlic 😊 delicious.

@karenmccourt8240 10 месяцев назад

Looks amazing. Absolutely love collards.

@normagomez9660 10 месяцев назад

That looks so good, definitely, will be trying this! Thank you 🙂

@dianasexylatindread2350 10 месяцев назад

Great quick tip love it 👍👍

@janetruh7476 10 месяцев назад

Wonderful quick recipe to make ahead. Thank you so much! ❤

@kaylac3367 10 месяцев назад

This is Great! I loved it's quick and looks very tasty! Thank you!

@ytugtbk 10 месяцев назад

Outstanding! Love all greens because they seem healthy for you even when bathed in bacon. Great tips along the way.

@patriciaoreilly8907 10 месяцев назад

Autumn coming in slowly so time for greens . Great video & simple tips to cut greens 😊 greens with lamb chop & gravy & mash 😊 real winter comfort food 😊

@Getpojke 10 месяцев назад

Oh with lamb chops, gravy & mash! That sounds like comfort food heaven.

@Idontwantachannel67 10 месяцев назад

Sounds great i think onions would also taste good in it. 😊

@jharbo1 10 месяцев назад

Hey, thanks for the quickie collards tip! I usually make mine in the instant pot after wilting them in sauted onions and garlic with EVOO, salt and pepper. Then, when I'm ready to pressure cook them, I add a little broth and/or good bullion, a dash of apple cider vinegar, a couple of cayenne peppers, salt and black pepper. I want to try your method, and am wondering if after blanching, I could make a "wilty" salad with a nice balsamic vinegar dressing. Here in the South, the best collards are harvested after the first frost when they get a little purple to them.

@CSmith-tn8nv 10 месяцев назад

My mom always says that first frost brings out the sugar sap in the greens and, as a result, makes them more flavorful.

@susanwarren2052 10 месяцев назад

Totally Amazing to watch an experienced cook in the kitchen. I have always wanted to cook Collards but didn't like the idea of how long it took. Thank you for sharing such an easier approach to a healthy vegetable that I just might start growing next year.. 😋

@_araminta_ 10 месяцев назад

I'm from Germany, and yes, it's very similar to dishes we serve over here (since we all have/had an Opa/Oma who love kale and cabbage as well) 😍

@Retired70 10 месяцев назад

Yes ,this is a really good recipe, especially served with fried chicken or fried pork chops ,macaroni cheese..don’t forget the sweet iced tea..

@sandra406 10 месяцев назад

Thank you so much for your teachings❤️I have a vegetable garden and grow loads of collards and needed a new way to cook it👍

@cindybeville5431 10 месяцев назад

That looks great and quick, yumm

@michelangelo144 10 месяцев назад

I'm going to make it this week. I remember the Buick Skylark and using a knife like a sword from He-Man. Long live the 80s. And long live ATK. Thank you Julia.

@johncipriano3627 10 месяцев назад

I think I learned back in 1983 at Johnson & Wales when I was a student …. It was a Great recipe back then and it’s still is.

@sharonh988 10 месяцев назад

Looks really good. Thanks.

@mddell58 10 месяцев назад

OK, Julia! Looks fabulous! But, I HAVE to have yellow cornbread (made in a cast iron skillet) with real BUTTER. Yum! ❤

@vivianreyes-johnson8511 10 месяцев назад

How do you make spicy vinegar

@johnlord8337 10 месяцев назад

As a West Coast person, had my first taste of ham hocked collards in SC - and immediately fell in love with them (versus chard and spinach !). Thick, chewy calcium and magnesium sweet. Anybody wanting to have a prepper permaculture food forest - grow collards !

@venicethomas3120 10 месяцев назад

I'm excited to cook those collard greens. Thanks for the recipe 😊

@ellenwilliams810 10 месяцев назад

A new way to make greens ! Gotta try it. Thanks

@Patriot_Lady1776 10 месяцев назад

What a great way to cook collards!!!

@venicethomas3120 10 месяцев назад

And serving the pot liquor on the side...great idea, it has all the vitamins 😊

@malcolmmutambanengwe3453 9 месяцев назад

I love collard greens, they did wonders for my health. Now I make it a point to always have some sort of vegetble with all my meals.

@MelodieQueenLadyPohorsky 10 месяцев назад

I’m going to try this method with mustard greens! I bet it would be delicious.

@daviddickey370 10 месяцев назад

I'll definitely have to try this version and see if I like it -- I would love something that works on a weeknight. I've tried using an electric multicooker for collards, but was unhappy with the result -- the flavor just seemed underdeveloped, the pot liquor lackluster. I'm also excited to try the hot pepper vinegar. My father, a southern transplant, always had a jar of something like that in the fridge when I was a kid, but I always assumed it had been replaced by Tabasco or Sriracha. I've also seen a microwave version online that looks interesting, is mostly hands-off, and takes under a half-hour (including bacon cooking). I may have to do a comparison.

@ros8986 10 месяцев назад

I might try this with my non-bacon bits - minced dates sauteed in butter or oil w a little salt and a bit of liquid smoke

@ruthoneil6822 10 месяцев назад

I will try them like this ,looks good

@level2ginger 10 месяцев назад

I had a Buick Skylark too! Love this recipe!

@deminguyen2892 10 месяцев назад

Can you ladies/guys do a comparison on flour grain mills like: Komo, Mockmill, Vitamix dry grains container, Kitchenaid grains attachment, etc? More people are making nutritious flour at home because the germ, bran, and endosperm are kept in the flour for yeasted bread, oat groats for rolled oats (a flacker/flocker device is used), pancakes, waffles, cornbread, cookies, pie crust, donuts, etc. The grains used are oat groats, hard red wheat berries, hard white wheat berries, soft white wheat berries, Spelt, Einkorn, durum for pasta, etc. Thank you. I hope you take an interest in it because it will help us in our selection process.

@thouston0 10 месяцев назад

I cook greens (usually mixed greens of kale, collards and turnip) in my Instant Pot for 13mins. Before I cook the greens, I cook either a ham hock or smoked turkey thighs in the IP with about 4 cups of chicken broth, onion, garlic powder and crushed red pepper flakes for 30mins. This is just to season the 'pot likker', after the 30mins do a quick vent, take out the mea and remove the meat from the bone and add back to the IP. Add the greens to the IP, set to cook for 13mins. They come out tender but not mushy..

@rosettamcbride8068 10 месяцев назад

Looks good!

@guchieskitchen 10 месяцев назад

Looks delicious ❤❤

@johnlord8337 10 месяцев назад

Wondering why you boil the collards - when you can steam them - and saves all the time, energy, drained boil water, and squeezing out the excess water. First chop up the leaves, then steam, versus boiling. This saves 100% of calories/nutrition - opens up the cellular walls of the leaves, and makes them easier to eat. The steamed, chopped leaves are then perfect to put into the pot for final cooking.

@cyoohoos 10 месяцев назад

Pressure Cooker. Cooks the meat and step 2 greens

@user-st4ss8lf1o 6 месяцев назад

Your husband is correct! Salting first makes the water boil faster😊

@katielin2379 10 месяцев назад

I can imagine that dish being tasty with a thick slice of heirloom tomato.😮

@Gidget13mwa 10 месяцев назад

Thanks! Looooooove me some collards! Thanks!😋

@samuelgates5935 10 месяцев назад

I loves me some collard greens cooked 2 hrs in with smoked turkey necks 🤗🥰

@jeffreywhitaker5154 10 месяцев назад

Man! Now THAT looks DELISH!!!! Well done.

@robylove9190 10 месяцев назад

Collard greens are my favorite greens.

@angelbulldog4934 10 месяцев назад

Not sure you'll get us southerners to eat quick-cook collards. We like them simmered for about two hours. When I remove the stems, I chop them separately into about 1/4" pieces. They cook in the same length of time and become tender enough that you don't know you're eating stems. Just a small way to prevent waste. Now...got some Melinda's hot sauce? 😊

@jjivy6310 10 месяцев назад

Interesting. Very similar to how I fix them.... we have chili petine pepper sauce on the table all the time for spinach and collards.

@MarkWladika 10 месяцев назад

Don't throw out the stems. Collard stems are delicious and easier to cook than you would think.

@Twink919 10 месяцев назад

Yummy

@victoriabernuth9728 10 месяцев назад

I’m excited about the recipe especially taking apple cider vinegar & infusing it with a hot pepper.

@lunasky5635 10 месяцев назад

Ah, so that’s how it’s made! I assume a little goes a long way?

@sandrah7512 10 месяцев назад

@@lunasky5635 That would be one way, but it's not what is used in the video. There's a link in the collard greens recipe. The vinegar recipe is also available in a at least a couple of ATK's cookbooks, including Spiced and The Complete Salad Cookbook.

@irishpixierose 10 месяцев назад

Hi Julia, I'd love to read your recipes after watching and you generously supply a link 😊 I previously registered at the link years ago. However, I can't see the actual recipes anymore because the membership pop-up won't allow me to see your recipes. We no longer use a computer, watching only on our phones. Would love to explore your written recipes and tips but as a retiree its not on the budget. 😔

@mattwilson8298 10 месяцев назад

What color is it? Julia, it's COLLARD GREEN!!!!

@josephchamberlain9129 10 месяцев назад

Collards- my fav any time. Why not go straight to the frying pan after removing stems. Skip the boiling.

@greatboniwanker 10 месяцев назад

I can't believe how old I got before I was willing to admit that I like Spinach, and collards and peppers and... onions 😅

@candygram4435 10 месяцев назад

Personally, I’m a rib slicer. I love collards but never had them until I married a Southerner.

@youphototube 10 месяцев назад

In the UK we call this vegetable Chard. Much more refined name. Agree with the last comment. Chopped the stems and cook with the bacon. I would rather not wast good food, especially because I grow the chard.

@aaron74 10 месяцев назад

You know Julia is from the north when she says "a bunch of collards". In the south they're called a "mess o' greens". LOL

@armandoestudillo8272 10 месяцев назад

Uummm smell delicious

@patriciaoreilly8907 10 месяцев назад

I steam my greens & drink the liquid water very healthy for you.

@metorphoric 5 месяцев назад

But the pot licker (juice) is the best part with some cornbread or hot water cornbreads . Plus; you get so much flavor from the juice.

@gr8tgee 10 месяцев назад

I need that vinegar recipe 😃

@sandrah7512 10 месяцев назад

There's a link in the collard greens recipe. The vinegar recipe is also available in a at least a couple of their cookbooks, including Spiced and The Complete Salad Cookbook.

@gr8tgee 10 месяцев назад

@@sandrah7512 Cool thanks a lot😁

@christinaeilers3562 10 месяцев назад

Would this recipe work for Swiss Chard?

@gr8tgee 10 месяцев назад

Just delicious I'd love some on my plate with some smothered pork chops😊

@jw77019 10 месяцев назад

I was brought up on turnip greens which are delicious. Collard greens were enjoyed by the soul food groups, and that is of course their tradition and a fine tradition. Similarly i never ate chitterlings. But some people love them. I don’t tolerate snobbery on that topic because all delicious authentic sausage is stuffed into intestines so I have certainly eaten them in that form, putting the thought of the function of pig intestines in a state of complete denial. Kale made collards “cool” because they are basically the same, and kale is yankee approved. Southerners are still insecure about being looked down on as crude by yankees, no matter that we are taught from infancy that the opposite is true. Alternative facts are nothing new to multigenerational southerners. Before kale became the rage collards were absolutely relegated to scorn and ridicule by the food snobs. Julia Reed wrote about this. Her mother thought they were disgusting. A mother of her friend felt that any house where collards had been cooked should be “burned to the ground.” I recommend anyone unfamiliar with Julia Reed’s writing look her up and read everything she ever wrote. It will bring to light how much our culture has changed in the past ten years. Our southern pride has certainly and deservedly been destroyed. All those years I thought Yankees were just tacky and didn’t know how to cook or dress or when to put a convertible top down and when not to-and then I was hit with the reality never previously mentioned to me in 60 years that the southern way of life was always fascistic. It’s been a real punch in the gut.

@marinemom-jq3xu 10 месяцев назад

Course chop some fajita veggies (onions/peppers) saute then add the garlic💓

@ElderSilverFox 10 месяцев назад

Shoulda showed us how to make the pepper vinegar in the same video.

@sandrah7512 10 месяцев назад

It may have been cut for time from the original episode video. There's a link in the collard greens recipe. The vinegar recipe is also available in a at least a couple of their cookbooks, including Spiced and The Complete Salad Cookbook.

@alancohen5688 10 месяцев назад

Is there a difference between collard greens and turnip greens in the way it's prepared?

@skip123davis 10 месяцев назад

i can't believe you drained all that boiling water! that would be a great soup stock.

@nomadmarauder-dw9re 10 месяцев назад

Turnip greens as well?

@marianparoo1544 10 месяцев назад

We don’t have collard greens here. Would spinach work?

@angelbulldog4934 10 месяцев назад

They're not at all the same in taste or texture. Spinach is done in 2 or 3 minutes. In the south where I live, we usually cook collards about 2 hours.

@marianparoo1544 10 месяцев назад

@@angelbulldog4934 :( Thanks anyway.

@sylviajackson9863 10 месяцев назад

No spinach is totally different and way too tender, and takes about two minutes to cook, plus you need an acre of spinach to feed three people.

@Joan-qh8lw 10 месяцев назад

How do you make the spicy vinegar?

@sandrah7512 10 месяцев назад

There's a link in the collard greens recipe. The vinegar recipe is also available in a at least a couple of their cookbooks, including Spiced and The Complete Salad Cookbook.

@mikeathony7845 10 месяцев назад

That was good but is there an easier way to cook collard greens?

@vickisavage8929 10 месяцев назад

🤤😋😁👍👍👍!

@DavidFobare 10 месяцев назад

Ok, but how does one make hot pepper vinegar?

@sandrah7512 10 месяцев назад

There's a link in the collard greens recipe. The vinegar recipe is also available in a at least a couple of their cookbooks, including Spiced and The Complete Salad Cookbook.

@alicejackson5795 10 месяцев назад

When is the recipe for spicy vinegar?

@sandrah7512 10 месяцев назад

There's a link in the collard greens recipe. The vinegar recipe is also available in a at least a couple of their cookbooks, including Spiced and The Complete Salad Cookbook.

@sylviajackson9863 10 месяцев назад

I enjoyed your version but I don’t put garlic or vinegar. If I add vinegar I will put a capful on my actual plate. I cook at least six times as much for one meal so we can have some leftovers for the next day. There’s nothing as good as day old greens, Lastly, no garlic, and no vinegar cooked in because I want the full flavor of my bacon to season my greens or whatever meat I’m using. I just sharing and not criticizing because I love your method also.

@Hoffenditty2081 10 месяцев назад

I've never heard of hot pepper vinegar. Is this an easy home recipe?

@mrsbluesky8415 10 месяцев назад

Funny she didn’t even mention how to make it or what it is. I guess regular viewers know.

@sandrah7512 10 месяцев назад

There's a link in the collard greens recipe. The vinegar recipe is also available in a at least a couple of their cookbooks, including Spiced and The Complete Salad Cookbook.