DELICIOUS SOUTHERN COLLARD GREENS | smoky, tender, and vegan

[@shalenarich8423]

Let me just say I have used your cookbook religiously. I love so many of your recipes and I was a person who did not enjoy cooking.

[@HighVibeswithTK]

You can cut out alot of time by just ripping the leaf off the stem with your hands and then wash them…you wrap your hand around the bottom of the leaf and quickly go up the stem and the leaf falls off in a matter of 1 second…takes too much time cutting the leaf off the stem with a knife. Old school advice lol The knife method is good for chard since they don’t rip off the stem.

[@mikebrown-ic3ge]

It's great to see a young Black American woman cooking healthy holistic food as done ordinarily who is fit and not overweight. Gives hope for the younger generation.

[@dlstanford1127]

The best collard green recipe ever. ❤

[@tinatingles5419]

I grew up on collard greens…they’re one of my favorite vegetables. And this recipe looks delicious - I would have never thought of adding tomatoes but is looks so good!

[@kateswelstad7281]

I’ve made your greens, black eyed peas and cornbread the past two years and will be doing so again this Monday. Such an incredible way to bring in the New Year!

[@SweetPotatoSoul]

Fantastic!! Happy new year!!

[@elisad3609]

I usually wash a leaf per time because if I find a caterpillar or any other important insect for nature, I free it in the garden. I love collard greens!

[@SweetPotatoSoul]

That’s wonderful!!! I love that 💖 I promise I always save them if I find them alive.

[@judishimel882]

A friend taught me to stir fry the greens with garlic, then add a spoon of chinese chili paste and slivered sun dried tomatoes. I also like a drop of liquid smoke.

[@judithverabarra5607]

I just moved from Atlanta to Phoenix AZ 2 years ago and miss Georgia terribly! My daughter, who grew up there (I lived in GA 40 years -- almost half my life!) is currently making all the fixings of collard greens, black-eyed peas, corn bread, and turnip greens, so we won't lack any of that Southern luck! I loved this video, which I just saw for the first time, and look forward to following you for more Southern goodness!

[@SNAFUPhoenix]

The most famous anti-cancer compound in collards and cruciferous foods needs a helper if it is cooked. To chop and allow them to sit 45 minutes locks them in, or a small portion of raw cruciferous with it like a salad. Or my preferred method, dip a piece of the crucifery in a bit of mustard powder. This restores the 1 of 2 molecules that combines to make sulforaphane, the famous anti-cancer molecule.

[@ObscenelyMarvelous]

I like to use raw collards for wraps instead of flatbread. I layer two collard leaves so the filling is less likely to fall through ripped spots.

[@cherrygibson8253]

Thanks for the tip. I’ll try this to cut down on bread!!❤ So creative

[@carrietoo]

Used this recipe yesterday. Never had collards with tomato before. Absolutely delicious!

[@sophiaosei1980]

Delicious!! Love your take on adding tomatoes, soy sauce and paprika with cooking your collards.

[@jwilli7434]

Yes, this looks delicious. I do grow my own collards. I live in Southern California so I can grow all year round. But they can be susceptible to pests so although they are fairly easy to grow, there are some minor challenges. I've been using food grade diatomaceous earth, a non-chemical, organic substance, to great effect this year.

[@tr0picknowledge]

Beautiful! If you haven’t tried adding neem oil once every few weeks to the leaves and soil, I highly recommend! I mix the neem oil with water and spray in the evening, as spraying it in the sunlight can give the leaves sun burn post application. Happy growing!

[@jwilli7434]

@@tr0picknowledge Yes, I do use neem oil as part of my garden arsenal. However, for certain pests that like my collards and some other plants, I find the diatomaceous earth to work a little better.

[@SNAFUPhoenix]

As reported by Dr. Greger, nibbled plants are more healthy than intact ones. The reason is said to be that when they are attacked, the compounds that the plant sends out to combat the munchy moocher are the very ones that we have co-oped for our own human purposes. This further explains why sometimes we only find 1 plant in the garden that was nibbled, the other plants reaction preemptively and release their defenses before being attacked and thwart the bug. Co-evolution. We do this with a lot of plant compounds. This is why humans do not make vitamin C internally, we co-opt the foods we eat to make it for us. Most animals though do make VC internally and do not source it from foods. A anecdote that falls in line with these observations is that we and just a few other mammals can see red. Many birds can, but for mammals it is us primates, guinea pigs, fruit bats, and I think I am missing the other.

[@jwilli7434]

@@SNAFUPhoenix That’s very interesting! Thanks for sharing.

[@rachaeldawn9544]

This meal is also an old white Caucasian tradition. I'm sure it's been in my family for at least 8 generations, that I know of. Everyone uses the pig flesh in some sort of way. We will also mix turnip and polk salad on occasions. My dad always added a few radish to his. I'm really excited to try your recipe without any animal flesh and tomato. I've been trying your recipes for a few years now and they've all been really good. My favorite is the banana , chocolate chip bread. It goes quick.

[@lcarthens2897]

My mom grew up on polk salad in the south, I'll have to try mixing it in.

[@garryrkek]

I bought your cookbook . The recipes & ingredients sound amazing can't wait to try.

[@daudreebaker4015]

The collard greens look beautiful and delicious have a blessed day and Happy New Year's to you and your family and friends God-bless you all! ❤🎉

[@bethanylyles2182]

I had to substitute sun dried tomatoes because I was out of fresh. Turned out great.❤️🌱

[@cherrygibson8253]

I prefer sun dried or red bell peppers in my greens. Good recipe.

[@bethanylyles2182]

Absolutely love this recipe! Love your cookbook. Your cornbread dressing is truly amazing!❤🌱

[@TheRealHonestInquiry]

I grew up in an Italian family so I guess my version of this was Broccoli Raab - the classic recipe with garlic, olive oil and red pepper flakes. I'll have to try this since I've grown to love the sulfur-compound flavor in all brassicas, as well as savory/umami flavors. The entire dish looks amazing, luckily I have your cookbook! Congrats on 700k+ subs and Happy New Year!

[@charlesblack1086]

So glad to see you back. Happy healthy prosperous New Year to you and your family!

[@nikkibooks5639]

These greens are amazing! They r definitely going into my rotation. I'm making your recipe for black eyed peas too but sadly they aren't ready yet. I've been preparing for this meal since yesterday!!!

[@user-no7ji4fw8x]

Your production quality is amazing, and I love how you mix in interesting and historical facts. Your style is engaging and helps viewers to feel connected to the foods they're eating. Kudos!!!

[@katyarnold-ji8sv]

I love!!!! love!!! collard greens. Your collard greens look delicious!!!! and I love!!!!! black eye peas too!!! your dish looks delicious!!

[@vrman3]

love this recipe and its the only way i make my collards these days. I'm not vegan or vegetarian, but i like my vegetables to remain vegetarian or vegan while still delivering the flavor that i am use to.

[@lesliehahn51]

You SHOULD feel proud about having all those subscribers! Thank you for the awesome recipe! I am going to make it New Years Day! The whole thing looked so delish! Thanks you!

[@SweetPotatoSoul]

I am sooooo proud!!!! Thank you for your support 🥹

[@mac5333]

Yes! I purchased your cookbook years ago…this is one of favorite recipes.

[@LeeAnnahsCreations]

Love your channel! ... Cold weather makes Collards sweet in flavor

[@aprilwhite1794]

My mother always let the frost hit her collard greens

[@sidneydavis6769]

I made this following the directions. It came out really good and better tasting than cooking with smoked ham or turkey!

[@MissJ74]

Looks delicious ❤ I’m gonna have to try this 👍🏽

[@kea4]

I am discovering this months late, but this is a wonderful and delicious recipe! They remind me of what I ate in Ghana. Thanks for posting!

[@bluetinsel7099]

I’ve never thought about adding tomatoes to collards, but I get it and they look delicious. I know sometimes apple cider vinegar can be added in the process as well. The vitamin c from the tomatoes and ACV also helps with the absorption of iron in the body, a little citrus could be used as well. Also a little liquid smoke can be used. I really enjoyed seeing you remove the stalks/ stems( rib or spine), greens are more enjoyable with those removed. I know you eat your black eyed peas and greens every year. I remember one of your older videos about that. The photo of the greens and peas looked delicious. That cornbread also looked good. The new videos are wonderful. I love the bonus info that you give on what you are cooking those tidbits are always great.

[@lcarthens2897]

I made this today from the greens in my yard, it was so good, thanks for sharing.

[@HouseOfGoddess]

Thank you! Gonna get your cookbook ☺️💕

[@smithkaren1387]

Looks delicious! This is a great way to use smoked paprika! I wondered what ingredient would give the greens the smoky flavor❤

[@SweetPotatoSoul]

Smoked paprika is one of my fave spices ever 😋

[@GeorgiaCampbell-k1i]

Good New Years Day. Today is my birthday(1/1/1957). Like you and your family,It’s also my family tradition to eat collard greens with meat,black eyed peas and corn bread. However, I have two vegetarian daughters and one vegan granddaughter. Thanks a million for the healthier recipe.

[@SweetPotatoSoul]

Happy birthday!

[@Vin-qz9yy]

Been 💓ing your cookbook recipe for collards for years!! Here is my prep: ~ Two large baking sheets on my stove top, cutting board next to the two bunches of collards on the counter, big ass bowl of water in the sink. ~ Wash each leaf in the bowl which allows the grit to settle. Refresh the water after the first bunch. ~ Place each washed leaf on a baking sheet. ~ Totally agree with your paring knife process for destemming. The other method of pulling off the stem can be quick, but ofttimes some of the precious leaf sticks to the stem. ~ Place the stemmed leaves on the other baking sheet (I don’t bother drying them) ~ Place two big ass bowls on the counter ~ Chiffanade the leaves, and they will fill up both bowls. ~ I see Jenné uses more than 3 cloves of garlic, too 😄 ~ I use the full can of chopped tomato if my local tomatoes here in New Jersey are not up to par. I include the liquid from the can so I get pot likker. ~ I use Jenné’s recommendation of the full tablespoon of smoked paprika. ~ The inherent glutamates in the soy sauce, and the tomatoes will not have you miss smoked pork/ham whatsoever! ~ As they are meant for each other, it makes me smile that the cookbook has the recipe for the collards and the amazing cornbread on facing pages. ~ Taking a slice of Jenné’s cornbread (which I double the recipe, w/o doubling the amount of salt, and bake in a 13 x 9 pan for 36 mins) and placing it in my toaster oven until it’s extra browned and crumbling it into a bowl with the last of the pot likker is beyond sublime comfort!

[@SweetPotatoSoul]

Yay!!! Love these notes 😄 You see that garlic I used?! It was a humongous bunch! I had so many greens I was able to share with my whole family!!

[@kchannel9464]

Thank you so much, mine turned out great 🎉🥬

[@PeiPeisMom]

Thanks for the idea, I'll make this for New Years!

[@Simply_JustKim]

Love this recipe. Also love your top!!

[@susanh1205]

This was great and very helpful! My collard greens never used to come out exactly right so I’m eager to try this method. Thank you and Happy New Year!

[@danmichans]

Good morning beautiful vegan soul, trying to eat better and just came across your channel. Have a happy and blessed new year 😊

[@JauntyCrepe]

Yum this looks so good! I’ve never had collard greens before but I want to try them

[@karengodbold3620]

You are so Awesome❤ I love how you make vegan collard greens

[@mastermillionbeats1780]

Once again your dishes look so tasty. Thanks for sharing these recipes.

[@SweetPotatoSoul]

My pleasure! Thank you for watching. Happy new year!

[@nomadfae]

I just discovered your channel, and I love it! Happy New Year!!

[@mark_osborne]

Fantastic ! Hoping you have a wonderful New Year

[@ExpeditionNomadicAdventures]

Ok it’s getting close some Collard-greens & black-eyed peas to be a New Year’s Day meal!🎉

[@Patricia-ck7ks]

❤ your video. Not vegan, but looking for a way to cook the collard greens sitting in my fridge with limited ingredients in the house. Subscribed!

[@rosey312]

As a meat eater, I adore this recipe! In fact it is now my go to way to make greens now. Thank you so much!

[@Texasbama2]

I've never known antone put the tomatoes while cooking but we slice up some after cooked and eat with

[@PrettierAfter50]

Always love your recipes! Will be making this recipe new year or not! Happy New Year to you and family!

[@Letsgoplaces_retiredlife]

I didn’t grow up eating collards, but I do love them. I’ve also always added chopped tomatoes, even though I know that it’s not traditional, and don’t cook them for very long. Just got my hands on some smoked Redmond’s Real Salt, and I’ll be adding it to my greens for that smokey flavor.

[@SweetPotatoSoul]

Oooh! I use Redmonds. I need to find the smoked one 😋

[@sherrypettye1669]

Very good recipe. Thanks

[@brendaedith]

Loving all of your new episodes! I have your book this is inspiring me to cook the black eyed peas recipe too

[@jo-annepotgieter7251]

Hi fan from South Africa looks delicious 😋

[@johnmooney6862]

Do they have the collard greens vegetable in South Africa? And where is the best vegetarian or vegan restaurants in Joburg?

[@fcsolis]

I love this dish. Thank you.

[@scrane5500]

This looks delicious-- thanks so much

[@katyarnold-ji8sv]

I'm going to make her vegan collard greens!!

[@wanjiru2088]

This is a staple meal in East Africa. We call the corn bread 'Ugali'. Healthy wholesome meal.

[@SweetPotatoSoul]

Mmmm, I bet that’s delicious!! What spices do you use on the greens?

[@wanjiru2088]

@@SweetPotatoSoul spices are pretty much dependent on personal taste, but all those spices you mentioned are readily available here.

[@LeArtisteTV]

Your recipe is delicious!!! Thank you!

[@Fclwilson]

Thanks! I have been curious about collard greens. However, the recipes I came across used meat. Happy new year!

[@purplesunflower8242]

Happy New Year from UK.

[@B_ready4671]

Greens and black eye pea cakes where the next recipes I intended make before watching this vid😄

[@ronm6585]

Thanks for sharing S.P.S. Happy New Year!

[@suede0510]

I would love to know where you got your dishes. I really like those white bowls. Thanks!

[@glenladson8964]

i never used paprika in my greens, cant wait to try it!

[@seasoneddiva160]

YUMM looks so delicious!!!

[@dwalker6868]

Thank you for the recipe

[@VanDeSese]

Thanks a lot and hope you had a good start into 2024! 🙏🏻🍀🍀🍀 All the best for 2024 and I'm really happy that I found you. 🙂 Wow, 13 years KZbin! 💚 Take care and lovely greetings from Germany 🇩🇪

[@SweetPotatoSoul]

Danke, viel Glück!

[@VanDeSese]

@@SweetPotatoSoul Ohh! In German your reply! You're so sweet. Thanks so much. 🙂😘 All the best 🙏🏻💚💚💚

[@gingerpinon5590]

As a Muslimah I've had to l arn to cook w/o pork. I do like ur recipes. I get ideas from them although I do still use meat. But little red meat. For trns beans etc I use smoked. Turkey etc. Thanks for sharing.

[@missterri8207]

What seasonings did you add to the greens?

[@SweetPotatoSoul]

Full recipe linked below the video!

[@ChristinesNaturalKitchen]

Looks amazing!

[@danijones819]

this looks like my new years menu

[@heidyh.8739]

I'm new to your channel and I'm excited to try your recipes - I'm making the collard greens recipe tonight. You mentioned you have a recipe for the stems, can you please share? Also, I'm interested in purchasing your book. Question for you - for your book recipes, do you include mostly whole-food recipes are do you also include processed meats (Impossible meat)? I prefer recipes that do not include processed foods. Thank you so much.

[@lindawest8316]

I love collard greens so this recipe I will try without the meat

[@bambihargrove6499]

Awesome recipe ❤

[@bethra.flowers]

❤ Thank you!

[@rugennastewart8201]

Hi just wanted to know where you got that big red collander you rinsed your greens with?

[@bonnietaylor7729]

I’ve been making greens for years, but when I saw this vegan option, I just had to watch. The only part where I said “Wait…what?” Was the addition of the other ingredients after the tomatoes. What was the powder and liquid? What proportions are all of these ingredients? I just suppose we’re looking at about 6 bunches of greens, maybe a cup of soy sauce, and a quarter cup of paprika? Not really obvious to me, and I’m not confident enough in my estimations to try these proportions without some trial and error.

[@kinadennis8743]

Yes Collard Greens!

[@Mari-Ama7]

I love this recipe! ❤❤❤

[@sandrodellisanti1139]

Ciao, this looks very delicious, thank you, i like to share your Video at Tribel, i've cooked a spicy tomato-bean Sauce for Pasta.. many greetings from a veggie from brunswick in germany and please stay safe 🙃

[@kincamell2]

Gratitude.

[@barbareemoore4247]

I do use a pressure cooker❤️

[@dibamoca9885]

Looks so delicious🤩

[@SkyFlyingShaun]

Yummy! Looks delicious!

[@deloresburleigh8258]

You didn’t say what you were pouring in the pot on the greens from the cup and what seasoning you added. Was it red pepper or cayenne seasoning? Please respond. Ok I have never had Vegan collard greens. I want to try your recipe.

[@HiddenTreasuresEnt]

If you're speaking of the red seasoning it's paprika. She has a cook book and the recipe is available for free by using the link in the description. I hope I was able to help.

[@Texasbama2]

I'm country country! So i even cut up and cook &eat the stalk. 😂

[@havefaith3251]

Damn this looks sooooo good ❤

[@francesrhem4618]

What seasonings did you add to the collard greens or?

[@dedratate924]

Is it good to clean them with baking soda?

[@deborahholmberg9019]

How do I get your cookbook? I taped it but no info.

[@bethbramblett9946]

Hi! Can we use frozen? It is so much easier to find flash frozen.

[@SweetPotatoSoul]

Sure!

[@bettyspencer3120]

I hate to but, I have to ask, since you didn't say or add a recipe. What was the brown sauce you added and the red powder? Also, did you add oil to pot before the garlic and tomato?

[@ddw7105]

@@bettyspencer3120 I think soy sauce

[@vivianmosby4631]

I'm Southern this surely isn't how we wash any type of Green. We used 2 hands and changed the water out until the greens were clean. We picked the greens first and the wash came after all greens were picked.

[@SweetPotatoSoul]

I'm from the south, too :) Things vary!

[@vivianmosby4631]

@@SweetPotatoSoul you're very right. The meal looked delicious.

[@Therubbersluggchannel]

And Natives i grew up on collards black eyed peas

[@wandafulsom5820]

What is the red spice you put on greens

[@SweetPotatoSoul]

Smoked paprika :)

[@thatsalt1560]

There are no collard greens where I live. Any suggestions for substitutes?

[@hplifestylelessonsandfun9131]

Where do you live? Can you get frozen ones?

[@thatsalt1560]

​@@hplifestylelessonsandfun9131 Southeast Europe 😬 I love these types of dishes and I've even looked for seeds to grow my own collard greens, but so far no luck.

[@truepeacenik]

Turnip greens, mustard greens, kales, even darker cabbage. Or any of the above with older spinach (baby is for raw/steamed)

[@JosePerez-vz1qq]

Hi. I am interested in purchasing your book ¿Can you share the title, et cetera please?