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’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!
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. 🧑🍳🧑🍳🧑🍳👨🍳👩🍳
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.
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 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 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!
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 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.
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.
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!💖
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 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 😊
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 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.
Love this; I love all greens but particularly collards. I always save all excess broth & freeze it for use in cooking future vegetables, as well as pasta or potatoes, or what-have-you.
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❤😊
African descendants in the US southern states make collards by first removing the stem then chopping (some ppl like keeping the stem..not me). How many washings will depend on how many bunches of greens. If 2 or more bunches then probably 3x washings. For first wash only…fill sink with cold water and 1 tbsp baking soda to kill off any small bugs that may be hiding, then rinse well. Repeat wash at least 2x more times in cold water only (this time no baking). Cooking process: In pot heat 2 tbs oil, Add following: 2-3 garlic cloves (chop), 1/4 tsp crush red pepper, 1 onion (chop use any kind), Add salt and pepper to taste. cook 1-2 minutes until onions are soft. Next meat optional: smoked turkey wing flats or necks (rinse well), cook until tender. Next, add following Collard Greens 1 cup of chicken broth (I refer low sodium) 1 tsp of vinegar (white or apple cider) to cut acid . A pinch of sugar *Don’t worry if all the greens don’t fit in the pot at once, after 1-2 mins the greens cook down and you can then add the rest. Cover with lid and cook on low heat 2 hrs or until tender. You can’t over cook greens. *We having saying to cook your greens until they’re dead! 😂 Serve with white rice and boil eggs and tomato wedges. Sprinkled with a dash of hot sauce (also known as the black man’s ketchup) *The liquid from greens we call “pot liquor” and has so much flavor and health benefits from all the vitamins done during the cooking process. Footnote: Another variation is the “three mixed greens” (any combination of collards, mustard and turnips greens or cabbage ) is another southern favorite using the same process above.
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.
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 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!!!
![[FULL EP.13] เซียนหรั่ง พา ไททศมิตร ลงเรือฝึกสกิลหว่านแห | เฮ็ดอย่างเซียนหรั่ง | One Playground](http://i.ytimg.com/vi/EWFuf2Av0K0/mqdefault.jpg)
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
Or Long Water.
That’s actually a good idea! I always use the boiled water from any vegetable. Cool it and water my plants with it too
Pot liquor and cornbread was delicious.
And we eat the Collard Green and Pot Liquor and any kind of Cornbread with our hands from a bowl HALLELUYAHWEH
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. 🥰
Great, I hope you both enjoyed it! Thanks for the lovely comment ❤
@@mamaafricaskitchen9274 It was great! We both enjoyed.
I too grew up in a Jamaican family and eat collard greens frequently, it tastes very nice ❤
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!
You just gave me an idea for dinner
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. 🧑🍳🧑🍳🧑🍳👨🍳👩🍳
You're welcome, glad you liked it!
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 cooked it’s just like you I love garlic in mine ..I am Jamaican 😋
Greetings Yardie
I know. It reminds me of callaloo. Of course, I'm Jamaican. Never tried collard greens but will be doing so very soon.
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!
Try Callaloo
Glad to see 👀 the African way to prepare collared greens, thankyou 🙏
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❤
I am from the south, I like the way you prepare collard greens. I will certainly use your cooking method. Thank you.
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 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.
Can you share your recipes
@@fayemyles4942 😉
Thank you so much for sharing! It's always interesting to hear different ways to cook dishes 😊
@@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!
This isn’t soul food.This is bush food.
Anyone who can chop greens like that has to be a good cook. Def trying this!
Same thing in Carolina
That's how just about every leaf is cut or chopped in Africa😏 Grew up there, Naija to be specific 🙂
I am Filipino but I love this every time I go to an African restaurant.
Me too, it's so delicious!
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 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.
It looks delicious I'm an American married to a Jamaican man and that's how I cook Callaloo thanks for sharing I will try your recipe 💯🇺🇸👍 NOLA
This woman is cutting the fresh collard greens the correct way.I am black american i luv the way she prepare her food the proper way.God bless her.❤
Thank u!
@
@VeronicaDavis-zv3mo there’s no proper way to cut collards lol!you are probably aN Americancitizen Nita black American indigenous.
Thank you so much! God bless you 🥰
Looks delicious…always had them boiled and over cooked…I will do it this way here on.❤Thank you Mama Africa.
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
My son in law is from Kenya and he does his greens just like this.
Carol Hurst
Greenville, S.C.
In Kenya we call it Sukuma wiki,a meal meant to push the week because it's cheap and easy to prepare.
That’s our skumawiki glad you enjoy it ❤❤
Great sukumawiki for all seasons and times.
I call this fried greens, delicious. I actually prefer greens cooked in seasoned water, onions. Thank you for posting this.
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 😋
Yes almost like fried.
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.
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!💖
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❤
That is the easiest recipe for cooking collard greens I have ever seen! I want to try! Thank you!
You're welcome, enjoy!
Going to try to make these greens and jollof rice tonight!
Just love it, tamu sana❤
Well done sis. That is how I cook it too. African cooking is mostly similar no matter the country
Im so glad u shared . It looks amazing.
Delicious 😋. Additionally I add dried red 🌶️, cumin seeds , excluding the bullion cubes. Love the collard greens. Yum.
Oh okay that was bullion cubes ! Thank you missed it.
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 😊
So simple so easy looks yum thanks for sharing
Well done 👍🏾healthy food.
I am so glad I stopped to watch you make this FABULOUS and truly easy recipe. I will make it tonight!
Thanks so much for your support ❤️
❤😂🎉 I love greens!!!
Haven't eaten yet for quite awhile!!!
But this is the only way I will be preparing them from now on!!!!
Thank you so much 🙏!!!!!!
Looks beautiful! I love collard greens! Grew up eating it a lot ❤.
I love the way you make your collard greens.
I will be making this very soon for my co- workers. This is a lovely video and I love your personality and assertiveness Thank you Sista. 😂❤❤❤🙏🏿
I like the way you cook the greens..
🤤🤤😋😋😋looks great 😋😋😋I will tire….looks so good 🤤😋thank you for sharing….much blessings
I will try your recipe.
Yes indeed definitely looks Delicious 😋🤤😋🤤🤤🤤
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.
I love it in soup too, sometimes I make it with tilapia soup. ❤️
It looks delicious I never had it but I will give it try to cook 🌸
Wow this is great! I just planted some collard greens in the garden today seeds
i like this, very simple and not overcooked! I will try it!
Looks great Mama Africa 👍👍👍
Looks very tasty! I like red bell peppers. I’ll try this. Thank you for sharing 🥰
I will try this..very ez.Thank you.
Nice & easy! ❤❤❤
It looks delicious👍
Looks yummy! I’m going to do this!
Looks very delicious. I learned something. ❤
Nice, thanks for sharing. This is how I make my broccoli/cauliflower greens too.
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.
Looks good and I love it
This looks yummy. I want to try it with collards & other greens too. Thanks for sharing.
Looks so good.
This is really good collar greens I will try your method.
I'm going to try it this way since it was so quick. Thanks for sharing
Love this; I love all greens but particularly collards. I always save all excess broth & freeze it for use in cooking future vegetables, as well as pasta or potatoes, or what-have-you.
That’s really good you made it very nice I love it
I watched and learned to clean/cook collard greens from my Grandmother, Mother and Aunt using 🥓🧄 and a dash of vinegar. 🥰😊🤗
Thank you for sharing the recipe❤
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 didn't know you could cook collard greens this way. I always heard you have to boul it for a very long time. I will be trying this very soon.
Hope you enjoy!
Interesting. Look delicious
I never thought about making greens in this order. Thank YOU!!!! ❤
You are so welcome!
Thanks for sharing ❤
African descendants in the US southern states make collards by first removing the stem then chopping (some ppl like keeping the stem..not me). How many washings will depend on how many bunches of greens. If 2 or more bunches then probably 3x washings. For first wash only…fill sink with cold water and 1 tbsp baking soda to kill off any small bugs that may be hiding, then rinse well. Repeat wash at least 2x more times in cold water only (this time no baking).
Cooking process:
In pot heat 2 tbs oil,
Add following:
2-3 garlic cloves (chop),
1/4 tsp crush red pepper,
1 onion (chop use any kind),
Add salt and pepper to taste.
cook 1-2 minutes until onions are soft.
Next meat optional:
smoked turkey wing flats or necks (rinse well), cook until tender.
Next,
add following
Collard Greens
1 cup of chicken broth (I refer low sodium)
1 tsp of vinegar (white or apple cider) to cut acid .
A pinch of sugar
*Don’t worry if all the greens don’t fit in the pot at once, after 1-2 mins the greens cook down and you can then add the rest. Cover with lid and cook on low heat 2 hrs or until tender. You can’t over cook greens.
*We having saying to cook your greens until they’re dead! 😂
Serve with white rice and boil eggs and tomato wedges. Sprinkled with a dash of hot sauce (also known as the black man’s ketchup)
*The liquid from greens we call “pot liquor” and has so much flavor and health benefits from all the vitamins done during the cooking process.
Footnote: Another variation is the “three mixed greens” (any combination of collards, mustard and turnips greens or cabbage ) is another southern favorite using the same process above.
It looks good!
I will try this method of cooking! It looks delicious! I love greens. So good for the digestion!
Look delicious I'll give it a try.
Looks amazing!’
Beautiful cooked❤
Looks so yummy ❤
Many thanks Mama. Very important lesson.
Iwill try it coz looks delicions
Love it, will try and make this on the weekend! 😀👍
American southerners also live greens and I’m excited to try your version !!!
Thank you for sharing. Very interesting. Will try it❤
Looks delicious.
Looks delicious yummy
My mom boils hammock for a long time and add leaves. I like this one as it almost vegetarian. I will try this method.
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'm going to try it. I've cooked Kale similar to this. Looks delicious.
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!!!
Looks good I will try it.
Of course our Ancestors started eating them first just like watermelon...that's Beautiful🙏😊👍❤️
It looks good.
Wow that was the fastest I have ever seen turnip greens cooked lol you learn me some thing and I’m from Mississippi lol
I said the same thing. I got to try it for time sake lol
can I add more seasoning 🤔 should I . Seems like it should be spicy and garlicie😂
Collard greens
Thanks for the video, love your straight forward way to showing how it is done, hope you add a part of you tasting the end product...
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!!!
The best Brazilian dishes are of African origin.
We call that smothered collard greens we are so connected 🤜🏽🤛🏽
Tried it and it was delicious
I am starting to make it right now!
Thank you ❤ I will try this way
Thank you for sharing!