How to Make Southern Collard Greens - 3 Cooking Methods - Old Fashioned Cooking

How to Make Southern Collard Greens - 3 Cooking Methods - Old Fashioned Cooking
Welcome to Collard Valley Cooks! Have you wished you could make your Homemade Collard Greens taste like Mama made them? You can do it! You can do it!
My Collard Greens Recipe is in our Volume 1 Cookbook and can be found on our website here: https://www.collardvalleycooks.com/so...
Tasty Tender Turnip Greens
2 LARGE BUNCHES OF GREENS
2 KNORR BOUILLON CUBES OR 2 TBSP. GRANULES
1 TSP. SALT,
2 TBSP. SUGAR
1/4 CUP OIL
Wash greens well. Tear leaves from bottom of stem and discard lower stem. Tear leaves into sections and place in a large stock pot. Press greens down with hands as you add water. Add water until it reaches your fingers (while pressing greens down with hands). Add salt, oil, pepper, sugar, and bouillon. Cook on a medium temperature until greens are soft and water has turned into a greenish brown color.
Note: use ham to season greens if desired. We do not like the taste of bacon, smoked meats, or bacon grease in our greens. Try them my way please! -Tammy

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On May 18, 2017, as I reflected on my battle with cancer, I realized I hadn’t taught my daughters how to cook. Concerned that if the cancer returned, I wouldn’t leave them with essential kitchen skills, I decided to record my favorite recipes on video.

I jumped out of my recliner, filmed my first tutorial that day, and posted it on Facebook the next day. The overwhelming response led me to create a Facebook page, a website, and a YouTube channel. Encouraged by my viewers, my husband and I compiled a cookbook, which I hope brings joy to both new and experienced cooks. Thank you for supporting Collard Valley Cooks!

Many people wonder if Collard Valley is real; it is located in northwest Georgia, where the hills rise toward the Appalachian Mountains. The name originates from Chief Collard, a Cherokee leader forced into exile during the Trail of Tears in the 1830s. Nearby Cedartown was established as a mill town in the early 1900s.

This rural area has maintained its agricultural roots. Tammy’s grandparents, Albert and Lucille Benefield, embodied this lifestyle, focusing on cooking with simple ingredients. We hope you enjoy this simple rural cooking style, reflecting traditions passed down through family and community, similar to other “Collard Valleys” nationwide.

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