Most People Are Making Collard Greens Wrong! Try These Old TEXAS FARM Tricks

Everything I know in one place. The Cookshack Book: https://earlhargrove.shop/ Turn over a bag of chopped collards at the store and look close. Leaf and stem cut the same size, thrown in one bag. Now read the back. Boiling water, half an hour, drain. That's why the leaf goes to mush, the stem stays a rubber band, and the flavor goes down your sink. My daddy Roy fed fourteen men out of one kettle at a calf working in November of 1958, the morning after the first frost, and he never boiled a leaf or threw away a stem. Three of those men carried the pot liquor home in a fruit jar. I'm Earl Hargrove. Eighty-four, cattle and a little field in Gonzales County, Texas. Forty years cooking for fifteen men at a time, out of one pot. In this one: why FROST makes collards sweeter and the stem tender — washing in a full sink and LIFTING the leaves out, never pouring through a colander — STRIPPING the rib — rolling and cutting HALF-INCH RIBBONS — building the broth an hour before a leaf goes in — filling the pot a double handful at a time — a BARE SIMMER, and where that sulfur smell in your curtains comes from — and the eighth piece, Roy's: what he did with the pile of stems everybody else throws to the hogs. The stem and the leaf need two different clocks. The bag puts them on one. Safety, said plainly in the video: collards carry a big load of vitamin K. If you take warfarin, talk to your doctor and keep the amount steady week to week. Did your family strip the stems or leave them in? Hock, smoked turkey, or salt pork? Tell me who cooked them, their name, and what county. I read every one.