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.
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Your husband is correct! Salting first makes the water boil faster😊
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.
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.
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.. 😋
And serving the pot liquor on the side…great idea, it has all the vitamins 😊
I'm excited to cook those collard greens. Thanks for the recipe 😊
what happened to the guy with the glasses and grey hair
I’m going to try this method with mustard greens! I bet it would be delicious.
i can't believe you drained all that boiling water! that would be a great soup stock.
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.
Salad spinner….
I can't believe how old I got before I was willing to admit that I like Spinach, and collards and peppers and… onions 😅
I need that vinegar recipe 😃
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
I had a Buick Skylark too! Love this recipe!
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) 😍
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..
Looks really good. Thanks.
I can imagine that dish being tasty with a thick slice of heirloom tomato.😮
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..
Man! Now THAT looks DELISH!!!! Well done.
Just delicious I'd love some on my plate with some smothered pork chops😊
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. 😔
A new way to make greens ! Gotta try it. Thanks
That was good but is there an easier way to cook collard greens?
Wunderbar.
Outstanding! Love all greens because they seem healthy for you even when bathed in bacon. Great tips along the way.
That looks so good, definitely, will be trying this! Thank you 🙂
Would this recipe work for Swiss Chard?
Looks delicious ❤❤
Interesting. Very similar to how I fix them…. we have chili petine pepper sauce on the table all the time for spinach and collards.
Be careful. Black Twitter will attack this video
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.
That color is called "Collard Green"😅
Turnip greens as well?
How do you make the spicy vinegar?
Yummy
I've never heard of hot pepper vinegar. Is this an easy home recipe?
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.
to much talking
Ok, but how does one make hot pepper vinegar?
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!😊
Shoulda showed us how to make the pepper vinegar in the same video.
Is there a difference between collard greens and turnip greens in the way it's prepared?
The recipes are never free they need subscription and cash.
What color is it? Julia, it's COLLARD GREEN!!!!
All he grew was kale?! Strange.
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. 😋
I will try them like this ,looks good
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!