How to Make Quick Collard Greens with Hot Pepper Vinegar | Julia At Home
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- Опубликовано: 10 сен 2024
- 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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I was raised on this food from the South thanks Julia for doing your version of Collard Greens!!
❤ we❤
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!😊
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.
Ohhhhh how wonderful to get collard done so fast! They look amazing and I can’t wait to try thes! Thank you!
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!
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. 😋
@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.
@@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.
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 😊
Butter in a frying pan mushrooms then greens slowly cook with garlic 😊 delicious.
Thank you for posting this! I am going to make this today!
Looks amazing. Absolutely love collards.
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.
My mom always says that first frost brings out the sugar sap in the greens and, as a result, makes them more flavorful.
Outstanding! Love all greens because they seem healthy for you even when bathed in bacon. Great tips along the way.
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..
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) 😍
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👍
That looks great and quick, yumm
Sounds great i think onions would also taste good in it. 😊
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
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.
OK, Julia! Looks
fabulous! But, I HAVE
to have yellow cornbread (made in a
cast iron skillet) with real BUTTER. Yum!
❤
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 😊
Oh with lamb chops, gravy & mash! That sounds like comfort food heaven.
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.
Great quick tip love it 👍👍
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.
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? 😊
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.
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.
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.
Pressure Cooker. Cooks the meat and step 2 greens
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 !
And serving the pot liquor on the side...great idea, it has all the vitamins 😊
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.. 😋
That looks so good, definitely, will be trying this! Thank you 🙂
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..
I’m going to try this method with mustard greens! I bet it would be delicious.
What a great way to cook collards!!!
I can imagine that dish being tasty with a thick slice of heirloom tomato.😮
Looks really good. Thanks.
How do you make spicy vinegar
Don't throw out the stems. Collard stems are delicious and easier to cook than you would think.
Wonderful quick recipe to make ahead. Thank you so much! ❤
Your husband is correct! Salting first makes the water boil faster😊
This is Great! I loved it's quick and looks very tasty! Thank you!
I had a Buick Skylark too! Love this recipe!
Interesting. Very similar to how I fix them.... we have chili petine pepper sauce on the table all the time for spinach and collards.
A new way to make greens ! Gotta try it. Thanks
Shoulda showed us how to make the pepper vinegar in the same video.
I'm excited to cook those collard greens. Thanks for the recipe 😊
Collards- my fav any time. Why not go straight to the frying pan after removing stems. Skip the boiling.
Looks delicious ❤❤
Collard greens are my favorite greens.
I loves me some collard greens cooked 2 hrs in with smoked turkey necks 🤗🥰
I’m excited about the recipe especially taking apple cider vinegar & infusing it with a hot pepper.
Ah, so that’s how it’s made! I assume a little goes a long way?
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. 😔
I will try them like this ,looks good
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.
I steam my greens & drink the liquid water very healthy for you.
I need that vinegar recipe 😃
@@sandrah7512 Cool thanks a lot😁
Man! Now THAT looks DELISH!!!! Well done.
Thanks! Looooooove me some collards! Thanks!😋
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 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.
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
Yummy
What color is it? Julia, it's COLLARD GREEN!!!!
Looks good!
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.
Course chop some fajita veggies (onions/peppers) saute then add the garlic💓
Personally, I’m a rib slicer. I love collards but never had them until I married a Southerner.
i can't believe you drained all that boiling water! that would be a great soup stock.
We don’t have collard greens here. Would spinach work?
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.
@@angelbulldog4934 :( Thanks anyway.
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.
Uummm smell delicious
Would this recipe work for Swiss Chard?
How do you make the spicy vinegar?
When is the recipe for spicy vinegar?
Ok, but how does one make hot pepper vinegar?
Just delicious I'd love some on my plate with some smothered pork chops😊
Is there a difference between collard greens and turnip greens in the way it's prepared?
That was good but is there an easier way to cook collard greens?
Turnip greens as well?
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.
Looks tasty! I don't like any meat in my veggies, though. Ruins the clean taste for me. Nice video, nevertheless!
The recipes are never free they need subscription and cash.
I've never heard of hot pepper vinegar. Is this an easy home recipe?
Funny she didn’t even mention how to make it or what it is. I guess regular viewers know.
I don't have any collard greens, but there's a bag of mustard greens in the fridge. I see no reason why this wouldn't work on them too....
🤤😋😁👍👍👍!
what happened to the guy with the glasses and grey hair
That color is called "Collard Green"😅
All he grew was kale?! Strange.
to much talking
Salad spinner....
Be careful. Black Twitter will attack this video
Wunderbar.