How to Harvest and Cook Collard Greens |Make ANYONE Love Collards!|

[@skgreenhouse]

Hey everybody! I started a raised garden bed company, Gro-Rite! My first product is a beautiful raised garden bed you can assemble in 10 minutes or less. Claim your bed before they are gone - pre-orders are piling up fast and quantities are limited. -> groritegarden.com/launch

[@princecampbell3620]

Try them with hot water corn bread.

[@loriepearman7184]

My grandmothers, mom, and aunts taught me how to cook the old way. I’m a grandmother now, and I’m in the process of making a hardback cookbook for my children to carry on the traditions. Cooking, canning, freezing, natural medicines, and forging.

[@jcrane45585]

I'd like to read it. Are you gonna sell it?

[@loriepearman7184]

@@jcrane45585 I had planned on making them just for the kids, but I’ll get some opinions on it and see what they say. 😊

[@jcrane45585]

@@loriepearman7184 I like to collect little hand made cookbooks from church ladies and ladies auxillaries. Sometimes those are the very best

[@loriepearman7184]

@@jcrane45585 They truly are! I have a few of those myself

[@danarzechula3769]

Oooo sign me up

[@fromseedtobloommedia9340]

It ain’t nothing like watching a real southerner prepare and cook a pot of collard greens; our grandmother’s passed on the knowledge and we maintain the traditions!

[@ametbeal]

IDK why I was recommended this video but I enjoyed it thoroughly. Bruce is a comedian

[@RealALSK]

We have another Bruce video next ❤ Thanks for giving us a chance

[@bruceduncan1792]

I'm so glad you enjoyed this ametbeal!! thanks for watching

[@katherinecornette5315]

I am a transplant to the south & I thank God for grandmothers that know how to cook collards, okra, etc! Mmmm I hope my collards are as good as yours 😋

[@Deeannuh24]

Magic word "okra" love it!

[@bruceduncan1792]

welcome down south gurl. fried okra is one of my favs. thanks for watching

[@edprotas4148]

One of the best things about different cultures is the different approaches to cooking and eating. One of the saddest aspects of this is how it gets deminished over time. Learning at Grandma's knee does not seem to happen like it use to. Bless you Bruce for sharing your heritage.

[@bruceduncan1792]

well God bless you edprotas!! amen about learning by grandma's ways!!

[@janice369]

Some of us had NO Grandmothers and NO mother. So I had to teach myself. Hubby always happy. That's what matters to me😊

[@sibylbryson-zm6rl]

I always add to my collard greens: bacon or ham, onions, red & green bell peppers, brown sugar, Lawyers Seasoning Salt, onion powder. I will make your recipe this week. Your collards look so good. I can't wait to make it. Thanks for sharing. May The Creator of Grace continue to bless you forever more.

[@momonie4]

Wow, I cook my collards grown from my garden a little different, but everyone loves my collards (I've also add cabbage, kale & mixed greens too). I cut them using the same French cooking technique called a chiffonade cut. I then saute the cut collards with onions, bell pepper, & celery using bacon grease. I place the sauted collards with the veggies in a Instant Pot (before that I would use a pressure cooker). I add smoked ham hock, or shank, homemade chicken broth (just enough to cover the greens), seasonings ie smoked paprika, chilli powder blk & cayne pepper, garlic powder, ginger, salt, dark brown sugar & cook for 45 minutes everything is uber tender & GLORIUS (U NEVER POUR OUT THE POT LIQUOR U DRINK IT FULL OF VITAMINS & MINERALS + IT'S DELICIOUS)!!!!! I was taught by our Daddy who was taught by his Mom & I've taught our 2 daughters.

[@kristilisakleiner9384]

If you cook it in an instant pot do you still cook it 45 minutes?

[@karenpowell4626]

Yes, otherwise you're cooking them 3 hrs total on the stove.

[@christianspain3015]

Bruce reminds me a lot of my Uncle Randy. Both are true southern gentlemen and Godly men. This video made me hungry!

[@EFROE1]

I am from Brazil, and collard greens are very popular and it is so good for your health. I love to make it often, to go with pork roast or chops, beans and rice too. I tear my leaves in small sizes like a couple of inches, take all the stems out. Or I take the stems out and roll the leaves and slice them as thin as I can. Both ways I just put some oil in the frypan, a couple of garlic smashed or grated, salt to taste and fry the collards very quickly just until the green wilts and gets darker. Every time i have friends over and fix collards they love it.

[@giselamarshall5724]

Carla greens is one of our favorites with potato salad and chicken., My husband was from Georgia. And you taught me how to clean and cook Carla greens.

[@jackie9068]

You cook it just like my family and we are Jamaican

[@jackie9068]

I add a teaspoon if sugar if the collards are old

[@jackie9068]

Keep all the water pour some in a bowl and use it for stock with stew why waste all that nutrients and its so taste.

[@jackie9068]

Great video try salted fish , mackerel or red herring BUT DESALT THE OVER NIGHT AND BOIL FOR 10MINS REAADY TO GO

[@jessgreenwood262]

Feel's really good to grow your own,then I suffered a stroke and came home to raised bed's as a welcome home mom, I about gave up whilst in hospital now you can't stop me❤❤

[@edhammond8709]

We all need videos like this Bruce did right by getting his grandma’s recipe and then maybe adding to it Thank y’all

[@travistaylor6110]

The information is great. The interactions are great. But the comedy thats woven through these productions is rare in this field. Its comedically refreshing for the community.😅

[@skgreenhouse]

Thank you for letting us know! We'll be sure to keep it loose! 😁

[@bruceduncan1792]

thanks travis. its just who we are and not scripted. glad it comes across well. thanks for watching. except for washing that one leaf. LOL. we actually cleaned them before filming but that was a stunt picking at my wife for making a big deal before hand.

[@ez2u1]

Duncan sounds like a really great guy! Nice to see again.

[@slomo1716]

Being a Northerner, I have never eaten collards in my life, but Bruce's recipe for collards has my interest piqued! Next time I'm in the grocery store or farm market, I may pick some up to cook! God Bless Bruce!!!

[@chrisstarkey7845]

My grandmother was an adult during the Great Depression. Way, way back in the day, during those times, if you didn’t farm in the South, you went hungry. And collard greens were a staple of the diet. Easy to grow and a million different ways to prepare them. And my grandmother was a master at it. Try some. Play around with recipes. You might find yourself with a new favorite. 😊

[@bruceduncan1792]

that is great advice chrisstarkey!! there are many nuances to cooking greens. I can't believe what a big deal some people are making about this subject. LOL @@chrisstarkey7845

[@bruceduncan1792]

God bless you too slomo. hope you enjoyed then and thanks for watching

[@tabp8448]

Stumbled on this video from yt recommendations. I LOVE these 2 guys, their personalities are the best!!❤❤ Thank you for sharing your grandmama's recipe. I learned to make collard greens decades ago from my mother in law (she was originally from the deep south). I cut them the same way, (washed first though lol), added a lil oil to a big pot of water, one small hot pepper, smoked pork (she used neck bones), seasoned salt, and boiled for a couple hours then brought to a simmer for several hours. Much of the water evaporates, (never poured any out), and served with hot sauce and cornbread. I've tweaked the recipe over the years, to include a dash (or three) of hot sauce to the pot, some chicken stock and some diced turnips (the actual root, not the greens). Makes me wanna go pick some now and cook them 😊. She's been gone for several years now, but every time I eat, cook, or even see collard greens, I think about her. Thanks for bringing back some good ole memories. 🕊💜🙏🏽💪🏽🌱🌱🌱

[@tabp8448]

And your bacon, onions, and brown sugar step, that's my first step for making baked beans. Throw it in the dish, oil and all, with the beans. That bacon fat makes EVERYTHING taste better. Yum!😋 I may have to try your recipe one of these days.

[@SenterStuff]

Can’t “like” this video enough!!! LOVE!!! Thanks for sharing, Bruce. I enjoyed learning more about you and thanks for sharing Grandma Ruth’s way of cooking collards. I’ll definitely be doing mine this way from now on. Also loved hearing about God blessing you with many more years than expected after your leukemia diagnosis. Great video, Justin! Keep ‘em coming! ~Cassandra Senter

[@bruceduncan1792]

gosh cassandra, you really blessed me with your comments. justin and I have thought about doing a video explaining how going thru the diagnosis, treatment, and everything else has been such a blessing form the Lord. He has taught me much!! thanks for watching and sorry im just responding almost a year late. LOL

[@dear_prudence]

Bless your heart Mr. Bruce, you took me back to my own Lowcountry grandmother's dinner table. Mine never tasted like hers - and I'm in shock at the brown sugar, I'm trying *that*. Thank you!

[@LilChelle]

I perfected my grandmothers collards, sweet potato casserole, dressing and cornbread over the years. Hers were fantastic but to much work and unnecessary time spent. She used fatback but I’ve found hog jowls are more a cross between fatback and bacon in flavor plus you can’t beat a slice fried with nothing but a slice of bread! I won’t go into my SC recipe but collards always taste better the next day, always. You’re 100% correct if you don’t like them you haven’t had them prepared properly!!!! Applies to most recipes as well, if you don’t like it it wasn’t prepared right!

[@bruceduncan1792]

I hear ya lilchelle and you are SO SO right!! collards are always better a day later. and I like hog jowls too. that is my mom's go to side meat for collards. God bless you and thanks so much for watching.

[@mariabeltran1522]

God Bless your soul! That’s right God has the last word! Amen. Boy am I learning from you. I love greens, but have no clue how to cook them, only cabbage. Thanks for everything and may God continue to bless you and strengthen you.

[@tinovia]

Praise God for your testimony brother! May God continue to bless you and keep you!

[@bruceduncan1792]

well God bless you tinovia. Yes He has!! some would say if God was so good why did He let you get leukemia in the first place? but let me tell you with praise in my heart, what I've learned about His care and trusting Him through this is beyond a blessing. thank you so much for those encouraging words. I needed them today and I guess that's why God didn't let me see your post until five months later. Amen!!

[@pmchamlee]

Lord have mercy! When I retired from USAF I went to South Carolina, Got an Ag degree [Go Tigers!] and installed vinyl carpet for a second career and Loved that State. I've been eating collards since I had teeth, and grow it every year. Bruce, you really took me back to a good place! Thanks.

[@bruceduncan1792]

First pm thank you so much for your service!! Second, Go Tigers back at ya!! You blessed me and so glad to take you back there.

[@jenniferjones7297]

Bruce, you got my attention when I saw how you cut the greens. I was like okay that guy may know something. You put your foot in those greens. Made me go out to the garden and get a few young leaves of collard and cabbage. Grabbed a jalapeño while I was at it. Tried your recipe. Now I’ve been eating greens all my life. This recipe was my favorite!! So good for dinner tonight. Thanks Bruce and S&K!! 🤤

[@RealALSK]

I am so thrilled you enjoyed it! You’re so sweet! 🥰

[@wendylofthouse]

Indeed Praise God for grandma! Such a lovely story Bruce! Thank you for sharing💛💛💛

[@bruceduncan1792]

bless you miss wendy. yes!! praise God for grandma!! and my mom too. She is 84 now and shared her testimony in church this morning. what a blessing. she stays in her yard and can outwork most folks half her age. thanks for watching.

[@amandastewart8448]

As a Clemson Alumni, I can tell you that he's absolutely right about the collards and a low country boil spread all out on a butcher paper table! Heaven in a college tailgate!

[@gayemoorefield9473]

I love low country boil but only add onion, potatoes,corn,smoked sausage,lemon, shrimp.old bay, Tony's and garlic powder.

[@bruceduncan1792]

I hear ya amanda. oh boy now you've started a debate about how a low country boil should be done. LOL. I'm amazed at some of the comments and the way people get upset over how others do something. Oh well. God bless and Go Tigers!!

[@rayblack9657]

"ESAU" giving props to the Almighty good job sir!

[@bruceduncan1792]

Thank you mr ray!! and for watching

[@margievaughan2456]

Ok guys my mouth is watering watching y’all eat those collards. I’m going to purchase some tomorrow & cook them just like Bruce’s Grandma & make cornbread to go with them. 😋Bruce’s yard & gardens are beautiful thanks for sharing 😊

[@NCPanthersfan27705]

Local here….want to know where Bruce gets that bacon! He cuts his collards exactly like my wife does hers. Oh and now I want a video on how Bruce does his boiled peanuts! Love them!

[@thewisceeeggg1624]

Justin is SO excited to cook the collards! He gave my desire voice!

[@sherrianderson1393]

Oh I'm hungry now! Excellant video!

[@jefftinsley4522]

I just tried this recipe. OH MY GOODNESS!! These are the best collards I have ever tasted. Thank you for sharing.

[@RealALSK]

LETS GOOOOOO 🎉

[@bruceduncan1792]

Glad it turned out tasty for you jeff. thanks for watching

[@carolinapineshomestead8257]

Thank you! I enjoyed watching this video so much! Southeastern NC is where I am from. We use white sugar, but I will try the brown next time. Then we slap our collards between 2 thin pieces of yellow corn bread, and you got a collard sandwich! That is some good stuff!

[@lilypad342]

I woke up this morning not knowing this channel, and the July garden tour of Bruce’s yard came onto my feed!!! I’m ecstatic to find you guys!!! I am totally inspired and my mind had been changed to really try some of these gorgeous conifers and evergreens!! What a fantastic yard and gardens!! You guys positive energy and thoughtfulness is also just wonderful!! I’m a FAN! Thank you!

[@bruceduncan1792]

well you've just put a big blessing on us miss lillypad. so glad you enjoyed the video's and thanks!!

[@chanj2109]

Bruce needs his own channel at this point. I'm ready to subscribe.

[@msmaddox2918]

Thank you so much Bruce for showing us how to make your famous collard greens. I'll definitely be giving this a try!

[@denisev.1217]

Oh my goodness! Making those for the GA Florida game this weekend❤️🖤

[@sammysworld5485]

Justin & Bruce thank you for this humorous video. Both of you had me cracking up the whole time. The cooking lesson on collard was a plus. Hope you continue to share more of your deep southern wisdom.

[@bruceduncan1792]

I hear ya sammy. sorry it took almost a year to respond. so glad it humored you. we all need a little cheer.

[@karenwestby-gibson758]

We always waited to harvest any leaves until after 2 good frost. The cold makes the collards sweet and removes the bitterness. My Daddy could grow the most beautiful collards I’ve ever seen. People from miles around would ask for a mess of greens. We also fried our collards in fat back. No boiling.

[@kellirobinson2858]

WOW! I've never eaten collard greens, but I have never met a vegetable I didn't like. I had to go out and get everything to make this recipe and an making these tomorrow. Love the tips and tidbits on how to cook these.

[@jisson57]

How did they turn out?? 😊

[@bruceduncan1792]

hope you enjoyed them kelli. thanks for watching

[@sandyd4922]

Oh good ole boiled peanuts❤ I grew up in South Georgia and boiled peanuts were a big part of my childhood. Lol. When I moved to Arkansas my friends had never heard of boiled peanuts except the canned ones at the store… they don’t even know what they are missing… love that Deep South cooking. #soulfood

[@bruceduncan1792]

oh gurl you are so right on!! LOL believe it or not up here in western nc most people turn their nose at them. they like them roasted. ugh. but we raised our four daughters on my culture and they love them too. God bless and thanks so much for watching. My paternal grandmother is from south ga, riddlesville.

[@shivanidumas6607]

Thanks Bruce for your Recipe. And thanks to your GrandMama’s memory. Gratitude to you and Alex. Wishing highest and Best health for you, family & friends.

[@bruceduncan1792]

You are so kind Shivani. God bless you and thanks for watching

[@topaz3468]

Love the videos with Bruce. Hope to see more about vegetables gardening!!

[@fireandice847]

This was so much fun to watch! I just love you two! Those collards look delicious. I am just so inspired by Bruce's garden and spirit. Thank you both for this wonderful video!!! Good health to Bruce!

[@bruceduncan1792]

fireandice, your spirit inspires me too. thank you for the kind words and appreciate you watching

[@amberguthrie3496]

Just cooked a batch of collards tonight. Added navy beans this go around. Jalapeño cornbread to go with. Enjoyed watching you cook up your granmama's collards, I'm sure she's looking down proud.

[@charlesmoore5840]

Thank you very much loved watching 70yrs old and still learning

[@bruceduncan1792]

Amen sir charles. never too old to learn. thanks for watching

[@susanjacobs-nu4eg]

I LOVE COLLARD'S,YOU CAN PUT THEM IN EVERYTHING.SO GOOD FOR YOU.❤❤❤❤❤❤❤

[@RealALSK]

This was dope to film, always a pleasure seeing Bruceski! Now….. Winter Tour? 🤔

[@andybilakshow260]

*WHOAAAAA~!* What a video. I've been growing aquaponics so I came here for the schooling. And boy did I get an eye full. I heard "collards" are pretty much their weight in gold come January February. I been contemplating getting some seeds. I am currently growing Swiss Chards like wildfire. So I think collards will do quite well. Thanks a lot for this masterpiece.👍

[@bruceduncan1792]

you da man andy. and yes, I grow chard too. I think its as good as collards. although I don't boil the chard till tender like you do with collards. they're tender to begin with. I chop them up and sauté in a skillet with onion and bacon too. only takes a few minutes. thanks for watching

[@deborahleeedwards5510]

Don’t feel bad, I’ve got 15 bowls (I gave one away already) of the best tasting collards anyone has ever made! Not bragging, just stating truths. Now, I’ve never put ANY sugar at all in my collards, but it actually sounded like it would be very good, maybe next year I’ll try some. I had a friend about 30-35 years ago when I was a young pup who taught me how to pick, check, wash, cut collards, and then cook them, THANK YOU MS. BESSIE, without you bringing this young and dumb girl home with you after work, and putting her to work, and teaching her all about collards, I would not have ever known the pure bliss of eating a bowl of the finest collards EVER, THANK YOU MS. BESSIE. God Bless everybody, and HAPPY THANKSGIVING TO ALL. 😊🙏🏻

[@jerryhubbard4461]

We all have our ways of cooking and seasonings. I live in the central part of SC, born and reared. My mama used fatback only and I still love that flavor. Fatback for me only. I do add a little sugar while boiling the collards. Before eating, sprinkling a little apple cider vinegar. Get out the crackling cornbread and eat until you blow up.

[@bruceduncan1792]

yes jerry you sound like us in Aiken county. love me some crackling cornbread. I stated in the video my grandmother only used fat back as well. and we put apple cider vinegar on them sometimes too. Thanks for watching

[@jerryhubbard4461]

@@bruceduncan1792 I also like apple cider vinegar on collards.

[@skismosis]

Wow, i was raised up living on a garden plot that my grandparent owned, nothing like fresh collards cooked correctly, don't get me wrong, there is no such thing as a bad vegetable, LOL i love it all, thank you for showing us some beautiful veggies and cooking them.

[@bruceduncan1792]

Amen skismosis!! Thanks for watching

[@susancox4726]

Bruce you are amazing at everything you do!! I wish you would start a KZbin channel!!

[@srsapb1]

If you break the leaves, leaving about one inch of the stem, you will see a new leaf forming. Thanks for a great video!

[@pamela3173]

I live in Virginia and I just love watching this video, and thank you for teaching me how to cook collard thank you so much!!!!.💖🥰🥰😍🙏🏼😜🙏🏼

[@bruceduncan1792]

well thank you pamela. appreciate you watching and hope you have good luck on the greens

[@gailstark1688]

Those were beautiful collard greens. Thanks for showing how you cook them. I will be trying that way.

[@cmamabuhs1]

That’s very similar to how I make them accept I sauté 4-5 garlic cloves with the onions also. Yummy!!!!

[@RealALSK]

👀🤤

[@chriscooks5437]

Yep, garlic is all that's missing, & a pinch of red pepper 🌶️ flakes. I boil 3-4 giant cloves in the "pot liquor" & remove them when they're done.

[@barrybrowner2157]

I’ve had eaten colic greens all my life and my grandmother could cook collard greens like no other person in the world.

[@bruceduncan1792]

Amen barry!! Thank God for those grandmama's.

[@melaniem5971]

Man after my own heart! Lawry’s only !❤Love this video!

[@bruceduncan1792]

thanks for watching melaniem

[@tameravannoord6913]

You did it again Justin and Bruce..very informative..I love me some southern cooking...my grandmother on the Florida and Georgia line could whip up a batch that was so lip smacking good...some of the old ways that just can't be beat.

[@andrepatterson7058]

What part of the Georgia and Florida line. If you don't mind that I ask. I also grew up on the Georgia and FL line

[@bruceduncan1792]

oh yes. I have some kin folk down there and cooking is off the chart in that area too

[@katpham2466]

Bruce is so fun and sweet. Wish you and your family well. Thanks Justin and Alex for a wonderful video. Hope to see more ❤❤❤

[@RealALSK]

Thank you Kat ❤

[@bruceduncan1792]

thank you kat!! God bless you as well.

[@MsScoobysnak]

The only thing you are missing is the cornbread! You gotta have cornbread with collards!

[@trienasee2136]

Exactly!!!

[@MalcolmMcCullough-x6s]

And pepper sauce

[@blancahumphrey532]

I sure will try that recipe. this 85 year young woman will have a good time cooking collards. Thank you for making me smile and making my mouth water.😊😊😊

[@bruceduncan1792]

oh miss blanca you're so sweet. so glad we could make you smile. so many people on here take this too seriously and overlook the simple pleasure of what we were trying to bring to the audience. God bless you and thanks for watching

[@davidsharp3522]

Pretty amazing, you folks wouldn’t like mine. Olive oil, garlic, onions, collards (cut similarly) cooked until they’re wilted plus about 5 minutes and enjoy.

[@jalilaahmed8925]

Bruce is a lovely guy

[@brendabrinkman4390]

I have been looking forward to this video. Thank you both so much! I learned a lot and am looking forward to cooking some collards! I also love your garden!!!

[@bruceduncan1792]

well thank you brenda. did you get to try the collards? appreciate you watching

[@tiffanybolden1319]

Bruce got greens, beans, potatoes, tomatoes...gone and tell Magnolia Network to give yall a show!!

[@bruceduncan1792]

I hear ya tiffany. thanks for watching

holy smoke! Just watching this video I know I actually SMELLED the bacon cooking. YUM

[@soniakirk7909]

Oh that makes me hangry! My great-grandma and grandma were from Alabama and cooked liked that! Looks so good!!

[@bruceduncan1792]

you bet sonia!! i have some good cooks in the family outside of birmingham. God bless and thanks for watching

[@zinnia3190]

I have never eaten collards, and decided this fall to plant some. Thanks for the recipe. I will definitely give this a try.

[@skgreenhouse]

You won't be disappointed!

[@bruceduncan1792]

i hope it went well zinnia? thanks for watching

[@thepurplegardener4856]

The collard look delicious! I’m going to try that recipe 👍🏽👍🏽👍🏽

[@jcrane45585]

I have lots of bad memories of washing collards. My granddaddy insisted on triple washing all his greens, but he also insisted on waiting til after a couple of weeks of frosty weather to harvest, said it froze the meanness out of em. Then on the coldest day of the year I'd be wearing rubber dish gloves washing collards in an assembly line of five gallon buckets full of ice cold water. My fingers would be froze numb by the time I was finished, so now I let the boiling water wash (wink, wink) my collards. Then I dump them in a strainer and rinse them and put in a cast iron pot with bacon grease, sauteed onions, and garlic. I add more water and hog jowl and cook forever.

[@bruceduncan1792]

yes, jcrane, that sounds yummy yummy. the story was good too. I agree that collards are best when they've been kissed with cold weather but once I start growing them I'm so anxious to eat them I will cook early. that is why I like a little sugar in them before they've been cured by freeze. afterwards I usually don't use any sugar. thanks for sharing

[@mrskimmieg]

Thanks for a great video! I actually cooked collards for the first time EVER today. (As a 61 year who’s lived in the south all my life, I don’t know how I’ve managed to keep my card carrying southerner status. 😂😂) They were really good, but next time I’m going to give Bruce’s way a try. Now if he could teach me how to make biscuits, I’d be set.

[@HerringLiz]

I could never make biscuits until one of my cousins taught me how about 10 years ago. It’s easy. You need self-rising flour, Belgian buttermilk, & your choice of oil. Low-fat buttermilk doesn’t work. Pour enough oil in a baking pan (iron skillet is perfect) to cover the bottom & sides. Sift some flour into a mixing bowl. Make a well in the flour then pour some buttermilk in. Sorry but there are no measurements, just give it an educated guess. If too wet add flour. Use a spoon to draw flour into the milk. Mix a bit then turn out onto a floured surface & knead until elastic (won’t take very much kneading to get elastic). Pinch off pieces of dough about the size of a golf ball. Make each one round and put in skillet. Flip each piece of dough once so both sides are coated with oil. Tuck them together in the pan. Cook at 425 degrees F. For 20 minutes. Instead of making drop biscuits you can also Pat the dough out and use a biscuit cutter.

[@gayemoorefield9473]

You need to watch Brenda Gantt for biscuits.The best ever

[@bruceduncan1792]

LOL mrskimmieg, can't believe you are a card carrying southerner at 61 and never cooked collards till now!! but that's ok, at least you're blooming late. God bless and thanks so much for watching.

[@gmax758]

Second time making this. It was a big hit. Needed much more. The best. Added red pepper flakes.

[@RealALSK]

🔥

[@bruceduncan1792]

many people like red pepper flakes in their collards as I do. but my wife and girls growing up didn't so I became accustomed to leaving it out. either way I love them. thanks so much for watching

[@MalloriMiller-dy9ss]

I love these videos with Bruce! Please do another one this summer where he shows us how to make his spaghetti sauce he raved about in last year's summer video. I'm growing tomatoes for the first time this year - in my Gro-Rite garden bed when it comes - and I'd love to have some recipes for how to use them!

[@lpitchford65]

Love your video on collards. Your testimony encouraged me. GOD BLESSINGS, Brother.

[@gmax758]

Made this. Was absolutely tasty. I used just a little too much sugar but it was still sooo good.

[@estellacohen7122]

SUGAR??

[@maryannferencak3799]

​@estellacohen7122 Yeah, that was my reaction, too, when I saw this video. He must have some really bitter greens!! 😮😮

[@sandrajackson5163]

O'yes! Once the cold weather hits those collards, they taste much better.

[@bruceduncan1792]

Miss Sandra you know what you're talking about!! Thanks for watching

[@jimkocieniewski516]

Thank you for the recipe, my homegrown collards turned out fantastic. Buffalo New York thanks you, go Bills!

[@bruceduncan1792]

I hear ya mr bills fan!! glad you liked greens. I love the bills but they have a way of teasing you and then letting down. hope they make it this year!!

[@bettymarshall615]

POP! YOUR KITCHEN IS MUCH CLEANER THEN ALOT OF KITCHENS WHERE WOMEN WERE COOKING N HAD A MESSIE JUNKIE KITCHEN😂😂😂

[@bruceduncan1792]

that's funny betty. thanks for noticing. I know i'm a little overboard sometimes. thanks for watching

[@barbaradavidson1950]

I changed my married into southern family and steam my collards. They have all converted and I am the official collard cook for holidays. Stays nice and green and super yummy. Sprinkle that bacon on top.

[@maryannferencak3799]

STEAM??? Bless your heart 😮

[@barbaradavidson1950]

@@maryannferencak3799 you should try it. Much healthier, keeps the lovely color and cooks up in 10 to 15 minutes.

[@maryannferencak3799]

@barbaradavidson1950 No, thank you. I've been eating and cooking collards my entire life. Collards are extremely rich in iron and calcium; very healthy and very tasty if cooked properly. Steaming is extremely bland; I enjoy seasoned and well cooked food. Whether they are bright green or not is not even a factor for Southerners. We just like them cooked the right way.

[@bruceduncan1792]

barbara I love collards bout any you cook them. I will eat them steamed if the leaves are tender. but sometimes i've found steamed collards are sometimes too tough. maybe in your case you've been fortunate to always get your hands on tender leaves. God bless and thanks for watching. i agree with the lady who said color is not a big deal, its not with me neither but who knows, maybe that's just bias on our part due to it being heavily engrained in our culture.

[@rubyharden9691]

Hello Thanks for sharing yout grandma wisdom. Your garden and yard are beautiful

[@essentiallyleigha]

Love seeing Mr. Duncan on your videos again!!! He and Justin make a GREAT video team!!!

[@LivingYourBestLife-l7g]

Wonderful video. Bruce, you are so sweet! I am growing my first collards, and have your video saved to make your recipe first. I'm a 62 yr old, 2nd year vegetable gardener in California, learning and loving all sorts of new to me vegetables and recipes. I just cooked a recipe with chard last night that my family loved. Can't wait to try your collards!

[@beyourself2444]

Brown sugar is used in Southern Caribbean food all the time. It helps prevent heartburn, a thing I have never experienced ever.

[@RealALSK]

Never knew ❤

[@maryannferencak3799]

But, we don't put sugar, much less brown sugar in our COLLARDS in the South. We use brown sugar for poor can pie.

[@bruceduncan1792]

yes!! i love tomato juice but it gives me issues. my oncologist who comes from a similar culture recommended putting sugar in the juice and voila, no more heartburn. my roots go back as a southerner to the 1700's and I know many who put sugar in their collards. and many who don't. much southern cooking is influenced by the caribbean so it makes sense that many in the south would use it. If you don't like the sugar, fine, leave it out. But why make a deal out of those who do?

[@maryannferencak3799]

I'm a Southerner, and I've never heard of any Southerner putting sugar of any kind in greens. I also cook my bacon, onions, and red pepper flakes WITH the collards and some homemade chicken stock. This is how you get rich and flavorable "pot liquor" to sop up with your skillet cornbread. Pretty much everyone (at least in the South) strips the veins out and chiffonade the leaves. We serve greens with hot (spicy) vinegar.

[@divinediva_]

YES!!!

[@OneOut1]

A pinch of sugar doesn't give even a hint of sweetness to the greens but it hides any subtle bitterness. It's very common as I know and I've been eating them for 67 years. And I also love some pepper sauce on my greens.

[@lindastuart7234]

😢🎉🎉😢😮They are tuff a. Bitter an I have seen some put sugar an you have to pour the first water off of them an cook long bc they are tuff an if you add a sweet cabbage it will get rid of the bitterness . But sick of seeing people talking about blanching are other ways salard they don't get how much h tuff they are so are kale an a few others .cook them good until they get tender.

[@bdmincey6698]

Now, that’s what I am talking about. I am from North Carolina and we basically cook collards like you. The gentleman may grow them right, but the way he cook them leaves little to be desired. To each his own.

[@sarahrickman6609]

That sounds good.

[@jeaninewalsh5120]

Another fabulous video!!!😍 Would definitely love to see more of Bruce's garden and cooking.I love to hear stories of traditions and the things people learned from Grandma, grandad or aunts and uncles.There is definitely a lot to learn from them. It is so wonderful to have those memories to carry with you! Such an Awesome story. Thank for sharing and making this video I appreciate it so much and will probably watch again. I have watched 3 videos so far and enjoyed them very much! I just found you yesterday.

[@RealALSK]

Thanks for watching ❤

[@venus20131]

I have knocked collard greens mexican style, I cooked it with beef brisket, and it was delicious . My mother inlaw is a very good cook and greens is one dish that she's mastered in my book.

[@judithmeyers9209]

Getting ready to plant my fall garden. Can’t wait to follow your collard recipe. Thank you!!!

[@skgreenhouse]

You're gonna love it!!!!

[@bruceduncan1792]

good for you judith. I'm sure you will enjoy them as I do. God bless and thanks so much for watching

[@natalielala1]

This is such a great video....thank you guys! I'm in the UK but love watching your channel.....I've shared this video and I've even got some Lawry's in my Amazon basket! Grandmas are 100% the best cooks....I loved this xxx Thank you Grandmama Ruth and Bruce of course

[@bruceduncan1792]

well thank you nataliefala from across the pond. we appreciate you watching and hope your collards were good?

[@Ladyvet-52]

My grandmother taught me how to cook at 7 years old. I’ve cooked collards but not quite like that. Those looked better than I thought they would?🤷🏾‍♀️ I’m sure they were good. I just can’t imagine using any sugar at all. But I know some do. It’s a good video I love seeing how others cook. I’m open to new ideas.

[@bruceduncan1792]

You're awesome cheryl. everybody has their way and that's a good thing. we just wanted to share a way of cooking that blesses us. so many people on here take this way too seriously. LOL. as far as sugar goes I only use it early in the year when the collards have not been kissed by cold weather. but either way its all good when it comes to collards in my opinion.

[@Ann-pn9or]

I want a true southern boy that can cook like this!!

[@bruceduncan1792]

I hear ya ann!! hope you find that gem or gentleman. thanks for watching

[@MsScoobysnak]

Preach Bruce preach! Those greens look damn good. Don’t forget the cornbread and I’ll be right over.

[@bruceduncan1792]

LOL. you're a peach too. we didn't have time in the video for making cornbread but you know it. thanks for watching

[@everettemathisjr3410]

My mom was from Georgia she put a teaspoon of sugar in her greens it truly helped them taste better really

[@annbradley5041]

These guys are awesome. I love collard greens too. Ann Bradley

[@bruceduncan1792]

ann you're such a precious angel. thanks so much for the kind words and watching. too many people on here over look the simple joy this video was intended to bring. God bless

[@johnhaug8792]

Your garden looked spectacular!

[@bruceduncan1792]

thank you john. appreciate you watching

[@bkwoodadventures7061]

The secret to cooking collards. If you have got big leaves, they sometimes tend to be tough. So, I have found, to use my instapot. I wash my leaves, chop them up...I take the tough stems out. Put them in my instapot. . I add in Chicken broth...I ad red pepper flakes. I have used the fat off the baked ham. I put it on the setting for stew...I think it is 15 minutes. I let them cook and then after it has cooked...I let them set there, until the pressure comes off naturally. Until it depressurises itself. Dont let steam off...Let it sit. Probably takes about 45 minutes to depressurized. I do add a tablespoon of sugar, to take care of the bitterness.

[@bruceduncan1792]

yes mr adventure, that sounds good. I know some others who cook theirs in an instapot as well. that's one of those things i've been meaning to get but procrastinated. now you've got me motivated to get one. I've done chicken broth before and personally couldn't tell the difference but every one's taste buds are the same. my wife says she can tell. my mother always uses chicken broth. and I like the pepper flakes as well but my wife and girls do not so I've gotten accustomed to leaving them out. thanks for sharing and watching.

[@BeckylovestheLord]

I can’t wait to try this with the collards out of my garden!

[@bruceduncan1792]

well becky, how did it go? hope you enjoyed them?

[@maryfluker8268]

Lord have mercy 😊, I got hungry just watching 👀 this video 📹 😅, man 👍 👨 👏 you can cook 🍳. More power to you. ,

[@bruceduncan1792]

You are "da woman" miss mary!! Thanks so much for watching.

[@saraheshleman464]

Wow that looks good! My husband was raised with Lawry's so it's a must at our house too.

[@bruceduncan1792]

I hear ya sarah!! thanks for watching

[@christineelsey3104]

As a Canadian, I have heard about collards.. but I have never tried them.. Now that I'm older, in my 60s, lol.. I have wondered how people cook collards.. I've heard they are delicious.. so, that's why I watched this video.. They Sound delicious.. LOL.. Cuz Anything cooked in bacon is just Yummy .. I will definitely have to find some collards... & a new place to use up my bacon grease.. 😊

[@bruceduncan1792]

Yes ma'am miss christine, anything cooked in bacon has to be good. HaHaHaHa. Good luck with your greens and thanks for watching.