How to Make the Best Braised Greens with Bacon and Onion
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- เผยแพร่เมื่อ 27 ก.ย. 2024
- Test cook Dan Souza makes the best Braised Greens with Bacon and Onion.
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My go to recipe. I use uncured turkey bacon. I crisp it in the oven and add at the end. This time I added mustard greens from my garden and loved the peppery bite they give to the dish.
I was so blown away by this guy's chicken piccata I'm determined to make this and everything else he makes going forward.
Cannot wait to try this tonight for dinner, along with an antipasto-style bean salad. Nothing better than collards and black eyed peas. Thank you for the wonderful recipe! I could almost smell them through the screen.
I add a lot more ingredients to my collards in Kentucky, chix base, tobasco sauce, black pepper& freshly cracked), minced garlic, etc... the list goes on, they are delicious, must be as there are never any leftovers. Save the juice for cornbread dipping, cold glass of buttermilk, big chunk of raw onion, makes a small meal or big snack as we waste very little.
That's how we do it here in Kentucky. It's a meal that can't be beat.
Gotta have that pot liquor!
@@williammatthews2948 yes we do friend !
@@maydaygarden makes the meal friend !
Yep
I think the focus should definitely shift from kale to collard greens, which are tender and sweet. Collard greens are a pleasure to eat--unlike kale.
As a lover of both I have to disagree, but I will happily agree collard greens are the best for this kind of prep. To me kale is more of a sautéed kind of thing.
My wife grew kale for the first time this year. The difference between store bought and home grown is eye opening,truly delicious. Love collards also,both are great,especially the kale from your own garden.As for collards,I even use the ribs,they soften nicely and are quite flavorful.
I couldn't agree more. Cooked kale is edible. Collards are delicious!
Nice recipe, not overly complicated, also I love the bacon option; which I always have, I’m not trying to go buy a big ham hock or anything like that. Thanks 🙏🏾
Dan is awesome..
this looks really good! can't wait to try it.
I love this recipe. Can't wait to try it.
Collard greens are my favorite greens, too !!!
Love that you cooked them down. Have not tried the red onion in them but definitely will. Thank you.
Made them today...delish!
Yummy!
Got any sweetpotatoe pie,
Smoked turkey necks or ham hocks for me for the meat seasoning. I cut mine smaller, and include the ribs cut fine. More liquid, please, as I love the pot liquor!
love love collards, thanks atk!
This looks delicious. I love collard greens. I’ll have to try this method.
Need more cooking time and cornbread
It would be better if they started with 4 pounds of greens cooked with a chunk of country ham, a deep pan of macaroni and cheese, a plate of hot water cornbread, a half dozen boiled eggs, at least 3 thinly sliced onions with a little salt and pepper, some cold cucumbers in vinegar ice water, a bottle of hot sauce, a plate full of fried chicken, and a place to take a long nap:) I know what's for supper this weekend, and yes, I'm cooking. Lol.
Agreed and they need more liquid so they can have pot liquor 😂
@@williammatthews2948 you forgot some “tata” salad
I remove that rib then chop it up and add it back in.
I love collards ❤❤
Good recipe Dan!
My question is how do collards rate in nutrition compared to kale and spinach? …also…Apple cider vinegar is so wonderful on all cooked “greens”! And I’ve found the stem cooks up soft and tasty enough to leave a good portion of it on.
@ Priscilla Nygaard. Collards are the highest ranked vegetable when it comes to nutrition.
Would love to make some of your receipes but your site states I must subscribe first? :(
Yum!
Eighth of a teaspoon of Red pepper flakes! Dan you danst!
looks awesome, I will leave out the greens. 🤓
"Suh'-thuh-nuhz" always include the crunchy stems!
Try pepper vinegar.
7:51 Bridget said, "What is kale?...It is so last year." *Food is NEVER supposed to be fashionable or chic like some kind of a fad. If it was truly good then, it would also be so today and tomorrow.* Remember Chicken à la King from the last century? It is still a good dish today.
I think you missed their joking tone. Joking? Light-hearted?
Dan is the best
Was raised on collards or poke salad....with cornbread of course
Polk Salad Ander : th-cam.com/video/MCSsVvlj6YA/w-d-xo.html
Collards from new england....this is half a recipe....no heat? Few pinches of sugar....
Save the kale. Eat Swiss Chard instead.
Love me my greens, but they're like children, ya gotta treat each one according to personality. Swiss Chard is a ballerina. Collards are on the football team!
I always hated collard greens growing up but now I’m open to trying these again.
You from the south?????
@@pat22nasty can't be.
Kale is not food!
You mentioned kale so much at the beginning I started to shut the video down. The kale propaganda machine is irritating because kale taste awful. Glad I continue to watch because I love collard greens. Although sometimes I buy them and they are really harsh. Almost a metallic taste.
What? Collard Greens instead of kale?
Have you lost your mind?
Seriously, kale won't enter my house.
Collards, a few times a week.
steve
alot kale haters out there, this is for them
@@tonytone5300, Collards ROCK!
Kale, well, it is insipid kale.
steve
Where’s the pot likker (liquor)? And the Trappey’s? Cornbread? Mac ‘n cheese?
this is a reupload right? I feel like I'v edefinitely seen this clip recently
Possibly in the full episode? Where they cook two dishes and have a review or a science of cooking bit inbetween.
No sound
Did they say “a mess of greens” ?
better than a mess of squirrels
@@9ramthebuffs9 Amen to that.
Hate kale. Collards rule!
Those aren't even cut right. They're gonna be tough. And why are they dry. No pot liquor at all. 🤦🏾♀️🤦🏾♀️🤦🏾♀️😒🙄
I was thinking the same thing!
I was so shook when he said "dry out". Pot liquor is a must with a side of cornbread.
45 minutes is about right unless you just want to eat green mush.
@@wwaxwork you have never made collards have you?
The leaves need to be rolled and cut in thin strips (chiffonade).
Kale sucks. It's just the trendy veg of the moment that's already on it's way out. Collard greens are classic and will never fall out of favor.
Your two pounds of greens and my two pounds of greens do not look the same. Mine has the weight on the package. Two pounds of greens is huge. The tiny amount of liquid in your recipe simmers right out for an actual two pounds. Had to add another cup of water and of chicken stock.
I almost turned this off, she said *KALE* so many times!
Dan: "Damn, 17 Bucks, there you go. I can't believe you snuck in kale 34 times."
When I first read this title in my feed I thought we'd finally decided to do something about the far left greens. Then I realised it was a cooking channel and fell back into reality.
It's greens. He is making this way to complicated for no reason lol.
This is complicated?
Lol at this being complicated. I'm guessing you don't cook much.
Lose Dan!
City folk way. Nice
You. Need. To. Try. 1 Teaspoon of miso paste at the (almost) end of the cooking.
Never even thought of this.
I WILL try it, my next Collard Green
cook. (6 years on Oahu, I should
have thought of this. I WILL be
using some Aloha shoyu.
steve
Will try
I was questioning you, Dan until you added the cider vinegar. I still miss the pot liquor though.
when she says “cook off all the excess moisture” that’s just concentrating the flavor of the pot liquor. You don’t have to cook it down
Pot liquor and a slice of cornbread will make you talk bad to your Momma. Lol.
"Pot Likker." If you are doing
Collards, THAT is the prize at
the end. Yes, get some southern
cornbread to soak it up.
steve
@@williammatthews2948 I drink the pot liquor out of a cup like it was tea.
@@ancherrera It's good to know I'm not the only one to do that.
This is like a single portion of collards!
I actually love the stems of collard greens! Nice little crunch!
Me too…sometimes I cook the stems a few minutes before adding the leaves but sometimes I don’t.
@@sweetshay6172 exactly
Well those of us who are … cultured do.
Fiber is good 😂!😊
Sorry not cooked long enough for me, collards are a tough green. Only when the frost hits them then they are tender
I agree. I put my supermarket greens in the freezer for about 30-40 minutes before prep. It makes a difference.
When he washed them greens like that uh uh! He didn't know what he was doing. Lol
@@maydaygarden Thanks for the tip. I'll have to try that.
Enjoy watching shows of simple cooking in the south
I've always cooked collards with smoked ham hocks.
Am a neckbone girl myself.
@@debradowling800 I just switched over to smoked turkey wings
@@nicolew6904 ehh
Yessuhhh
I havevnever had Kale
Hahah yes I found it so funny when during the intro she asked the classic hypothetical question "have you X today?" which you normally answer with "no I didn't talk to my eldery neighbor today/ exercised/ checked my warranty" and then she just hits you with the "absolutely, you definitely ate kale today" hahahah
I wish I had never had it.
Once (one bite) was more than enough. Grass clippings would have more flavor.
I use unsweetened apple juice in place of water. So, for us, 1 cup chicken stock + 1 cup unsweetened apple juice to cook 2lbs of greens.
...I usually do something similar with cabbage...but collard greens look good...
I have been on the record for years I’ve seen I hate cooked greens. I will eat spinach, kale, and others raw or cooked into a dish but not cooked in a pot. I think that’s because growing up the rule was that you cooked greens until they were puréed in the pot. I think I’m gonna have to cook me some collards. Those look good
Collards definitely hold up the best to a long cook time. Even after a nice long simmer (or 45 minutes in a pressure cooker) they have a satisfyingly meaty bite. You can also just chop them fine and sauté with spices and garlic, in which case they’re almost crunchy.
I make braised greens a lot. A mess o greens!! 😋
I saute the stems, chopped, with my onions.
the recipe is hidden, please post it here
Idk. Definitely not my mom's recipe.
I have never tried Collards or any of the other "greens" because they just looked, bland, gross and/or mushy. I may have to give this recipe a try.
Ok you need to come down south
@@pat22nasty born and raised in NC. Every "mess of greens" I've been presented with either looked gross or smelled like trash.
It looks delicious and healthy though proper cooking details making it more delicious
Dan: "let's drop in the bacon then turn on the heat. The bacon will be nice and crispy and ooze out the fat in 8-10 minutes."
Me: "Or you properly preheat the Dutch oven for 4 minutes and the bacon will be there 3 minutes later. That is also so much more caring for the expensive cookwa----"
Dan: Stabs enameled cast iron with metal tool
@@octopus8420 It's been my experience that when you start in a cold pan and then cook semi-slowly it renders more of the fat.
@@rmknicks I can't stand to watch cooking shows where they start with a screaming hot pan.
@@williammatthews2948 I guess it depends on what you're cooking. A smash burger in a cast iron needs a screaming hot pan. Bacon, not so much.
Collard Greens - Yes. Kale - no. Poem - uck.
Who knew that a white guy could make awesome collard greens?!
I would put the bacon in long before the end.