The Best Collard Greens! With Bacon and Smoked Ham (and a Little Spice!)
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- Опубликовано: 31 май 2024
- Learn how to cook collard greens the ultimate way, cooked low and slow with bacon, ham, and spices for the most tender greens and to-die-for pot likker. You'll never want them any other way.
TIMESTAMPS
0:00 Collard Greens!
0:57 Trim and Clean
3:08 Chop the Greens
3:41 Cooking
3:52 Bacon
4:37 Onions and Peppers
5:15 Bacon SONG
5:28 Garlic
5:45 Smoked Ham
6:25 Liquid + Extras
7:57 Add Collards
9:33 45 Minutes Later
10:41 Potlikker
11:35 Taste
12:13 More Recipes
THINGS YOU’LL NEED:
1 large bunch of collard greens - about 3 pounds
1 pound bacon chopped (smoked bacon is ideal)
1 large white onion, chopped
2 jalapeno peppers, chopped - optional (use milder peppers for less heat)
1 pound smoked ham, chopped
4 cloves garlic minced (or more to taste)
12 cups chicken stock 3 quarts
1/2 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon honey, or use sugar
1 teaspoon red pepper flakes
Salt and pepper to taste, I use 1 tsp each
Hot sauce to taste, a few dashes will do - use your favorite hot sauce
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I had so much fun making this! What other videos would you like to see?
-Mike
#spicyfood #recipevideo #cooking 
Хобби
Great! My dad was from the south. I grew to love greens (collard, mustard, and turnip) as a kid.
Looks delicious. My veg/vegan version uses a good amount of onion and garlic and smoked paprika for flavor along with chili flakes, of course. Also BTB 'not chicken' or veg base. We add vinegar at the table. I've also done a 'cheat' version using bagged greens in the Instant Pot, Steam for 0 minutes, quick release. The greens are brighter and have more body and freeze beautifully.
As for the pot liquor, sip it hot in a mug but most of it ends up bathing the rice, cornbread or beans that are served alongside.
Thanks for posting.
Pot liquor is the bomb with corn bread 👍🏼
I'm impressed and open to vegetarian versions and would like to see a tofu country style👍🏼🙋♀️🤪
First time I had these was over at a friend's house who was from the south. His wife cooked a mean collard green with smoked neck bones in it. That was the first time I ever had those, too. Yours looks amazing!
You'll get some awesome flavor from smoked neck bones! I love it.
Try adding some of the pot liquor to Blòody Mary's. It will take them to the next level!
At least it did with my buddies. They were impressed & they request them constantly now.
That liquid you take from the cooked collard would work well for cooking rice!
Great Job as usual.. I love the spin with the Hot Honey. I usually use some brown sugar. I'm excited to make a pot soon. Happy Holidays to you and your family
Thank you! You too!
Collards with cornbread does it for me, ill use cherry wood smoked keilbasa in my collards
Yum!
Great recipe I cook mine basically the same. I did add some honey like you said and little heat came out great.
Awesome, thanks!
An extremely benefitial food to incorporate into the diet.
True!
👍
Just racking up thesevideos…. Planning on making absolutely everything Ive watched you make. The only thing I have made was the chili colorado. And my hubbs n I have made that over 10x now lol.
So far havent seen a recipe I wouldnt enjoy!
Thank you for sharing :)
Fantastic, thank you - and you are so welcome! =)
I’m trying this
Go for it! Let me know how it goes please.
Sup mike, looks great, I never had greens until started culinary school way back🥺, mostly because mother just opened can spinach and added mustard😞, Chard is favorite but when can get deal on collards I'm in, prices crazy, used to get a bushel for $10 lol, tyvm tc 🌶️
Yes, I do love all the greens!
Am excited to make.,.....
Excited for you to try it ;-)
Just need cornbread and lima beans...👍
Go for it!
make a nopale cactus recipe!
This recipe looks fun. I hope I can find some collard greens. Not sure if they grow in Quebec
Go for it - let me know how it goes please!
I use the smoked turkey wings from the turkey i smoked at Thanksgiving each year, did you know the best time to harvest collard greens is the 2nd or 3rd frost more flavor and texture that's if you grow your own or if you know of a roadside market, I've been using the same recipe but since I've seen yours i think I'll try it but not to hot the family doesn't like it spicy hot , i guess I'll have to make a batch for myself your way, thanks Larry.
From me to you have a great Christmas and a Happy New Year
Thanks for this apparent favorable version
So, like a cabbage or kale?
Yes, it's a leafy green, a bit more fibrous, so takes a bit longer cooking. Delicious, though.
You rinsed the greens you did not wash them. And depending on location grown and time of year, they can contain bugs/insects and that's why we southern folk soak/wash in salt and or vinegar/lemon juice and cold water. FYI, after frost hits, greens are more tender and cooking time is reduced. Parboil in plain water and freeze for later consumption. Oh, you haven't had real southern style collards until you cook with country ham hock/pieces❤❤❤
Ham hocks are discussed. I love them. Cheers.
@@ChiliPepperMadness There are ham hocks and there are country cured ham hocks. there is quite a bit of difference 🐖🤷♂️
I enjoy it all. 🤷♂️🤷♂️
@@ChiliPepperMadness If you want to experience some really excellent country ham products, try Broadbent Kentucky Ham products. I just got my yearly Holiday supply. You don't need/want anything else to season your greens when you use this traditional southern style country cured ham. They are on par with the Italian (expensive) hams, and in many ways (in my opinion) better🤷♂️👍🏼🤪.
Sounds wonderful!
Pickle those stems
Go for it!
Why not roast the collard ribs and add them to the recipe
You can! Go for it. =)
And why are they called “collards”?
The name comes from the medieval word 'colewart' which is a headless crop that is similar to both broccoli and cabbage. There are recipes dating back to ancient Rome for this.
@@edwardgobbo9685 Your reply was intelligent, well-framed, and devoid of sarcasm, rage, or condescension. I think you may be on to something...
Southern fried cabbage??
Yeah nah, that’s a no from me, sorry. Keep the big fat greens out of it. It’s like a Thai dish.
Booo!