Aww! That's so cool! This is definitely an eastern NC thing! My family is from Craven County and this is just one of those things you just HAVE to have! 😋
@@OldTimeKnowledge We’re from Beaufort County and whenever I’m home sick, I cook a pot of collards, dumplings and potatoes. Thanks for posting. I’d forgotten when to add the potatoes and your video reminded me. Take care and enrage holidays.
@@NekolMaree Small world! My daddy lives in Blounts Creek (at Core Point), so I've got people (and roots!) in Beaufort County. Yep, add those potatoes about 20 minutes before it's time to take everything up and and you'll be good to go! Have a very Happy Thanksgiving! 🦃❤️
Haha I know a lot of people who do that. It's harsh on my gut, though, so other than drizzling some of the pot liquor over the collards when I eat them, I don't straight up drink the stuff.
Oh I love this! Yes, this is a very old-fashioned thing and something that the older families in my region still enjoy. Please let me know if you have any questions in the process. I'm happy to help! Also, report back and let me know how they turned out!
I made collards for the first time this Thanksgiving. It’s something my grandmothers always made, so I never had the opportunity or confidence to bring such a staple to our Southern table. Thanks for equipping me with not only with the step-by-step, but also the confidence to try. I made 8 lbs for 20 people and they were all about gone and I got compliments all afternoon!
I have no idea why I’m just now seeing this, so I’m sorry for the (very) late reply, but I’m so glad you made these AND that they were such a hit! ❤️ Only thing is, now your family will likely expect you to be the one to bring the collards every Thanksgiving! 😋
I want to say your way of cooking collards and dumpling is almost exactly the way my family does it. My dad's side is for Grantsboro NC in Pamlico county. The only real difference is we don't use as much water so the dumplings more steam cook. We also use a raised metal kinda of plate with holes or slot in it, I have both, to keep from scorching the collards in case you get it to hot. NO one likes scorched collards lol. Here's a trick for those who don't like the smell of them cooking, I love it myself, put a small dish of vinegar on the stove it will help.
Our people are basically from the same neck of the woods! My daddy and his family live on the Pamlico River at Blounts Creek now, but they're all from around the Ernul area over in Craven. The raised metal plate you mention sounds to me kind of like what they put at the bottom of a pressure canner to keep the jars off the bottom. I wonder if that's what it is? 🤔 Also, when I'm cooking up a mess of collards, my family either just has to deal with the aroma or I might burn a candle nearby. 😁 Thank you for watching and taking time to comment!
Oh my goodness, you threw away the pot licker?? That's where all of the seasonings are! Also, why not remove the entire stem? It's tough and causes the greens to be bitter and tough. Also you should try rolling your greens and cutting them across the pile to make them smaller and easier to cook. It will definitely make a difference in both the time you will need to cook them and most assuredly the taste. I also cook rutabagas, rather than potatoes in my collards - they are delicious!!
Hmm 🤔 My collards have never been bitter and tough, so maybe you’re used to working with a different variety of collards if you’re stems make yours bitter and tough. 🤷🏻♀️ We do like using the parts of the stems right between the leaves for the fiber, but we do remove the part that sticks out from the bottom of the leaf and even up a few inches if needed. We reserve as much potlicker as we’re going to realistically use for a couple of meals, but we don’t drink it by the pint or quart or anything, so no need to keep all of it. If you drink too much, it can be rough on digestion. 😬 A lot of people have suggested rolling up the leaves and cutting them. That does sound worth doing. I may try that at some point, but I’ll be honest with you. I’ve been doing it like this my whole life and I am 47 so old habits are hard to break. 😂 This is how I learned from my mama and grandmama and great grandmothers.
I miss my great grandfather cooking his collards and you have about hit it on the head...the only difference is he used yellow cornmeal...thank you hunny!!!!
Aww! I'm glad this video brought back a good memory for you! My great-grandmother used to use yellow cornmeal when she made dumplings, too, but I think it was my grandmother who started going with white. They're both really good though!
I cooked collards for thanksgiving and Christmas. Tuesday I cooked the extra collards I washed and froze. I took the collards out and ask my mom who is 89 to make the corn meal . Y’all should have seen her she said where’s the collards. I took them out because ever time I do the corn meal it falls apart . But anyway she dropped them in the pot liquor and they turned out great.
I know a lot of folks say that, but we’ve always chopped our greens when they’re done and they’re perfect for us. It’s kind of endearing how each family has its own way of making these that goes back to grandmothers and great-grandmothers and so forth! 🙂 Thank you for watching! 🙏
We drain and reserve the pot likker separately, but we serve the collards drained and chopped. We don't eat them like a stew or soup. We eat them like a vegetable. If someone wants more pot likker, there is always plenty and they can add it.
@@davidjp7197 Nothing‘s unusual about this for us. 😁 This is the way our family has been eating collard greens for generations. Your family might have done things differently so the way my family does things might seem really weird to you. The great part is we all have our different ways of doing things that have been traditional for our families! 🙂
i love the dishes
Thank you!
Looks delicious
We love this! 😋
I take about 4-5 leaves at a time, roll them up, and cut them into wide strips.
I've heard of folks doing that! Sounds like a good tip! Thank you for watching and taking time to comment!
love tis recipe hello from ga
Hello and welcome! We love this dish, too! Definitely a staple around these parts! Thanks for watching and for taking time to comment!
@@OldTimeKnowledge i actually made them last night we tgouroghly enjoyed it
Happy Thanksgiving to you and yours darling!!!!
I hope you had a nice Thanksgiving, too! BTW, who knows? We may be kin. My mothers people are Morrises from Craven County, NC.
Looks delicious!!! I’m from eastern NC and my mom makes it like that!🥰
Aww! That's so cool! This is definitely an eastern NC thing! My family is from Craven County and this is just one of those things you just HAVE to have! 😋
@@OldTimeKnowledge We’re from Beaufort County and whenever I’m home sick, I cook a pot of collards, dumplings and potatoes. Thanks for posting. I’d forgotten when to add the potatoes and your video reminded me.
Take care and enrage holidays.
@@NekolMaree Small world! My daddy lives in Blounts Creek (at Core Point), so I've got people (and roots!) in Beaufort County. Yep, add those potatoes about 20 minutes before it's time to take everything up and and you'll be good to go! Have a very Happy Thanksgiving! 🦃❤️
I’m from Wayne county y’all and I love cooking collards
I love your videos! So glad I found you!
That's so kind! I'm glad you found me too and I'm happy you're here! 😊
The liquor what makes them . I even drink a cup. 😅
Haha I know a lot of people who do that. It's harsh on my gut, though, so other than drizzling some of the pot liquor over the collards when I eat them, I don't straight up drink the stuff.
Great video! Just learned that my great grandma used to make collards and dumplings for her family. So im looking forward to trying my hand at them.
Oh I love this! Yes, this is a very old-fashioned thing and something that the older families in my region still enjoy. Please let me know if you have any questions in the process. I'm happy to help! Also, report back and let me know how they turned out!
Never had them with the dumpling humm
I made collards for the first time this Thanksgiving. It’s something my grandmothers always made, so I never had the opportunity or confidence to bring such a staple to our Southern table. Thanks for equipping me with not only with the step-by-step, but also the confidence to try. I made 8 lbs for 20 people and they were all about gone and I got compliments all afternoon!
I have no idea why I’m just now seeing this, so I’m sorry for the (very) late reply, but I’m so glad you made these AND that they were such a hit! ❤️ Only thing is, now your family will likely expect you to be the one to bring the collards every Thanksgiving! 😋
I want to say your way of cooking collards and dumpling is almost exactly the way my family does it. My dad's side is for Grantsboro NC in Pamlico county. The only real difference is we don't use as much water so the dumplings more steam cook. We also use a raised metal kinda of plate with holes or slot in it, I have both, to keep from scorching the collards in case you get it to hot. NO one likes scorched collards lol. Here's a trick for those who don't like the smell of them cooking, I love it myself, put a small dish of vinegar on the stove it will help.
Our people are basically from the same neck of the woods! My daddy and his family live on the Pamlico River at Blounts Creek now, but they're all from around the Ernul area over in Craven. The raised metal plate you mention sounds to me kind of like what they put at the bottom of a pressure canner to keep the jars off the bottom. I wonder if that's what it is? 🤔 Also, when I'm cooking up a mess of collards, my family either just has to deal with the aroma or I might burn a candle nearby. 😁 Thank you for watching and taking time to comment!
@@OldTimeKnowledge The metal plate is from a pressure canner, something happen to her old one so she started using it.
Oh my goodness, you threw away the pot licker?? That's where all of the seasonings are! Also, why not remove the entire stem? It's tough and causes the greens to be bitter and tough. Also you should try rolling your greens and cutting them across the pile to make them smaller and easier to cook. It will definitely make a difference in both the time you will need to cook them and most assuredly the taste. I also cook rutabagas, rather than potatoes in my collards - they are delicious!!
Hmm 🤔 My collards have never been bitter and tough, so maybe you’re used to working with a different variety of collards if you’re stems make yours bitter and tough. 🤷🏻♀️ We do like using the parts of the stems right between the leaves for the fiber, but we do remove the part that sticks out from the bottom of the leaf and even up a few inches if needed. We reserve as much potlicker as we’re going to realistically use for a couple of meals, but we don’t drink it by the pint or quart or anything, so no need to keep all of it. If you drink too much, it can be rough on digestion. 😬 A lot of people have suggested rolling up the leaves and cutting them. That does sound worth doing. I may try that at some point, but I’ll be honest with you. I’ve been doing it like this my whole life and I am 47 so old habits are hard to break. 😂 This is how I learned from my mama and grandmama and great grandmothers.
I miss my great grandfather cooking his collards and you have about hit it on the head...the only difference is he used yellow cornmeal...thank you hunny!!!!
Aww! I'm glad this video brought back a good memory for you! My great-grandmother used to use yellow cornmeal when she made dumplings, too, but I think it was my grandmother who started going with white. They're both really good though!
I cooked collards for thanksgiving and Christmas. Tuesday I cooked the extra collards I washed and froze. I took the collards out and ask my mom who is 89 to make the corn meal . Y’all should have seen her she said where’s the collards. I took them out because ever time I do the corn meal it falls apart . But anyway she dropped them in the pot liquor and they turned out great.
I don't hardly eat collard greens without some corn meal dumplings. Just doesn't seem right! 😅
I didn't know anyone living knew what corn dumplings are..lol
Oh I grew up on them! A whole lot of people in eastern North Carolina know what they are! 😁
Cut the greens up before you put the in the pot. Makes more manageable to eat.
I know a lot of folks say that, but we’ve always chopped our greens when they’re done and they’re perfect for us. It’s kind of endearing how each family has its own way of making these that goes back to grandmothers and great-grandmothers and so forth! 🙂 Thank you for watching! 🙏
why would you drain? i never drain
We drain and reserve the pot likker separately, but we serve the collards drained and chopped. We don't eat them like a stew or soup. We eat them like a vegetable. If someone wants more pot likker, there is always plenty and they can add it.
You must be from eastern NC......that’s how we roll
100% My family is from Craven County and the surrounding counties going way back to the early 1700s. 😁
Something missin...dumplins are huge...potatoes in greens...very unusual...greens not rolled and cut before cooking...overall flavor failure.
@@davidjp7197 Nothing‘s unusual about this for us. 😁 This is the way our family has been eating collard greens for generations. Your family might have done things differently so the way my family does things might seem really weird to you. The great part is we all have our different ways of doing things that have been traditional for our families! 🙂
THATS NOT RIGHT
@@cassandracaldwell8339 ??? What’s not right?
Looks delicious
This is so good! Thanks for watching!